Question of the Day!
Baked popotoes. What fillings does your WoL/OC like to put in them? Do they eat the skin or no?
DISPATCH FROM AMAUROT - AD INTERROGATIONEM
1037 BELLS - DIE 3 - ASTRAL MOON 6:
SUBJECT:
Regarding Popotos and Takes
POLICY: Quaestio Diei
This question ties indirectly back in with my hot take from the other day and liking croquetten. I am not a fan of baked popotos especially, so I am afraid I am going to hijaack this question and turn it into a direction where I can share a way that I do like popotos, that reminds me an awful lot of home! So there!
So in my hot take the other day I mentioned that I'd rather eat Garlean Croquetten from an Automata than another finger sandwich from the Bismarck. Here's how to partially achieve that. Popotos can be highly involved in croquetten, and while home made are invariably going to be better, or at least healthier than what you can get at an Automata, they lack some of the same experience and flavour you get from stopping at a quick feed location.
Popoto Croquetten
Ingredients
4 cups mashed popotos
6 tablespoons butter
10 tablespoons grated Gouda or Edam
2 teaspoon salt
6 tablespoons finely chopped chives
0.25 teaspoon freshly grated nutmeg
6 eggs
6 tablespoons milk
3 cups breadcrumbs
oil for deep frying
Instructions
- In a bowl, combine popotos, butter, cheese, salt, chives and nutmeg. Mix well. Chill in the refrigerator for at least 30 minutes.
- In a shallow bowl, whisk together eggs and milk.
- Empty breadcrumbs on a plate.
- Heat enough oil for deep frying.
- Shape popoto mixture into 4 ilm logs.
- Dip popoto oblongs into egg-milk mixture then roll in breadcrumbs. Repeat this step again. Do twice for each croquette. Place in the hot oil and fry until golden brown. Drain on a wire rack over paper towels.
- Serve with ketchup, mayonnaise or sweet chili sauce.
