Instructions:
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Prepare the potatoes:
After picking the apples, cut them into bite-sized pieces.
Bring a pot of cold water to a boil and simmer the potato wedges for at least 30 minutes, preferably longer. After this step, which eliminates the excess amidone fruit, more croustillants will be needed.
Separating milk rot:
After removing the apples, pat them dry with absorbent paper.
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Place the corn kernels on top of the apple slices and mix until evenly coated.
Bring the potatoes to a boil:
Bring the oil to a boil in a skillet or large Dutch oven at 375°F or 190°C.
Separate the potatoes and fry in batches (without crowding the Dutch oven) until tender and crispy, about 5 to 7 minutes per batch.
Remove the fries from the oil with an ecumoire and place them on absorbent paper.
When in season:
Serve the fries immediately after cooking and season with salt or another seasoning of your choice.
How to help:
Serve the croustillant fries quickly with your favorite trempette.
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Summary
With the right skills and an understanding of the cooking process, it really is possible to make restaurant-quality croquettes at home.
Using milk protein changes the batter, giving it the desired crispiness and avoiding the common mistakes of homemade fries.
Not only does this method produce a delicious composition, it also adds a touch of culinary science to your cooking.
To adjust the flavor profile and refine your frying technique, experiment with different potato varieties and spice blends.
With a little practice, you can turn ordinary potatoes into a gourmet friandise that will delight all fries lovers.
This structure ensures that the reader fully understands the process by providing detailed instructions from the theoretical background to the practical execution of croquette making.
