Purple Crocchè poteto !

The purple potato is an ancient variety of tuber that comes from the Peruvian Andes, for some time now Italy is also grown, and is rediscovering not only for the taste and the particular color but also for its properties. These tubers are particularly rich in anthocyanins , typical antioxidants,which protect us from the risk of cancer, stroke and heart disease. They also contain a lot of potassium (K) and vitamin C , its flavor is sweeter and more powdery consistency!

At this point you will feel an uncontrollable urge to visit my fb page , and that is why I leave the link so you will feel better ….!

https://www.facebook.com/maruzzellanapoletanavegetariana/

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It would be advisable to consume boiled, preferably with steam, or with the pressure cooker in order to preserve the best qualities. That’s why I decided to set you my famous, very famous croquettes . It ‘s true they are fried, but in reality with the breading that I use what scrocchierà will be the crust, and the interior will remain the almost unchanged!

Ingredients:

  • Purple potatoes.
  • Vegetables cooked to taste (carrots, eggplant , peppers , etc ..) to the most delicious version.
  • Bread crumbs.
  • Salt and Pepper To Taste
  • Oil peanut oil, for frying.
  • Farina qb

Method:

We boil the potatoes in a pot insert the potatoes well washed and fill it with water up to cover them all. We turn on the in flame high, it will take about 20 minutes (it all depends on the size of the potatoes), to make sure that the potatoes are cooked well we spearing his fork into a potato, if the fork slides off now favoring the force of gravity can proceed with the recipe, but if after having skewered resists and does not slip must still continue with cooking.

Still warm the crush with a potato masher,

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enrich  with salt and pepper and with a fork we help to mix the dough, which will still be boiling, to form a dough.

 

At this point we can give shape to panzarotti Peruna basic version, or we can serve with the vegetables, mix, and then give the desired shape ….!

For the batter need flour and water qb we mix all until obtaining a mixture that will have the consistency of a yogurt. We can then adjust the shot by adding flour if it is liquid or water if too thick.

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We pass the croquettes in breadcrumbs, then in batter and again in bread crumbs. The croquettes can also prepare a few days before storing them in the fridge well covered.

We can do is fry!

Et voilà the purple potato is here ….

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