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Veal Crocchette
Preparation info
- Makes
30
- Difficulty
Easy
Appears in
Published 2015
Made with ground veal and potatoes, these crisp fried balls are a classic Italian snack. To keep the interior of the crocchette soft and tender, do not overwork the meat mixture before shaping it into balls.
Ingredients
½ cup 2 slices 1½ lb.
Method
- Pour milk over bread in a bowl and let soak for 10 minutes. Squeeze bread to drain milk; discard milk. Place bread in a bowl and combine with veal, potatoes, parsley, 4 eggs, garlic, salt, and pepper. Shape mixture into about thirty 1″ balls; place on a parchment paper–lined baking sheet and chill for at least 1 hour.
- Heat 2″ oil in a
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