Best Granatkroketten German Shrimp Croquettes Recipes

GRANATKROKETTEN (GERMAN SHRIMP CROQUETTES)

Steps:

• Melt the butter in a saucepan over medium-high heat, then sweat the onions in the butter just until translucent (no browning).
• Mix in the riced potatoes and chopped shrimp.
• Remove from the heat and season to taste with salt, white pepper and the nutmeg.
• Knead in the parsley, dill weed and milk until evenly distributed. Allow mixture to stand for 15 minutes for flavor to develop.
• During the standing time, put the breadcrumbs and the beaten egg in two separate containers for dipping. If you only use one container for all the breadcrumbs, be sure to roll all the croquettes in the breadcrumbs dry before dipping them in the egg mixture and rerolling them in the breadcrumbs to avoid clumping. If you prefer, you can divide the breadcrumbs into two dishes instead (one for pre-egg, one for post-egg).
• Heat the oil or shortening in a deep-fryer to 375 deg F.
• Form the shrimp mixture into cork-shaped croquettes. Roll the croquettes in the breadcrumbs, then dip them in the beaten egg, then roll them in the breadcrumbs again. Deep-fry croquettes in batches for about 4 minutes per batch, or until uniformly golden. Drain them on paper towels briefly before serving.

SHRIMP CROQUETTES (CROQUETTES DE CREVETTES)

Steps:

• Peel and devein the shrimp. Chop them finely. There should be about two cups. Set aside.
• Melt the butter in a saucepan and add the onion. Cook until wilted, stirring with a wire whisk. Add three tablespoons of the flour and the paprika, stirring. Add the milk and shrimp liquid, stirring rapidly with the whisk.
• When thickened and smooth, continue cooking about two minutes. Add the chopped shrimp, egg yolks and sherry. Cook briefly about 30 seconds, stirring.
• Add half of the bread crumbs, salt and pepper to taste and the cayenne. Blend well. Let stand until thoroughly cooled.
• Divide the mixture into 16 equal portions. Shape each portion into a ball. Roll the balls in the remaining one-quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
• Beat the egg with the water. Roll the croquettes in the egg mixture and then in the remaining bread crumbs. Press to help crumbs adhere. Shake off excess.
• Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown. Serve, if desired, with Newburg sauce.

SHRIMP CROQUETTES

Steps:

• Mix all ingredients together and make patties.
• Bread with standard breading (flour, egg, breadcrumbs).
• Pan fry.