Easter Bunny Shrimp Croquettes: A Fun Easter Appetizer
Introducing Easter Bunny Croquettes – because why should bunnies only bring chocolate? These golden, crispy delights are packed with succulent prawns, mashed potatoes, and a cheesy surprise, all rolled up in crunchy cornflakes. It’s like the Easter Bunny’s secret recipe, only with more shrimp and less carrot. Perfect for those who like their holidays with a side of crispy, cheesy, and slightly unexpected goodness!
Why should you try my Easter Bunny Croquettes? Because chocolate eggs are so last season, and prawns, cheese, and crispy cornflakes are the new Easter royalty. These croquettes are like if the Easter Bunny had a secret culinary side gig—crispy, cheesy, and guaranteed to make your taste buds do a little bunny hop. Trust me, your Easter dinner just got an upgrade!
Ingredients You’ll Need For This Recipe
Step-by-Step Instructions
Step 1: Remove the head and shell from the shrimp, leaving the shell on the tail. Make a small incision in the back and carefully remove the vein with a knife or toothpick. Salt and pepper the shrimp to taste.
Step 2: Peel the potatoes and cut them into four pieces. Put them in a pot, pour cold water over them, add salt and cook until fork-tender. Then drain and mash the potatoes in a bowl.
Step 3: Beat an egg in a small bowl with a fork. To the potatoes, stir in half the egg. Add salt and pepper to taste and mix thoroughly.
Step 4: Divide the potato dough into four equal parts. Separate two small pieces from each – you will need them for the legs. Roll the rest of the mass into a ball, then flatten into a flatbread. Put grated cheese in the center and the shrimp on the top so the tail is sticking out. Carefully close the filling, giving the croquette a rounded shape. Form the legs and attach them with the remaining beaten egg. Repeat the process with the remaining croquettes. When all are complete, dip them in the beaten egg, then coat with cornflake breading. Drizzle with olive oil and arrange on a baking tray lined with parchment paper. Bake in a preheated over or air fryer at 365F/180C for about 20 minutes, until a golden crust develops.
So, this Easter, skip the eggs and hop straight to the croquettes! With prawns, potatoes, and cheese all dressed in crispy cornflakes, these little bite-sized wonders are what the Easter Bunny would really leave behind if he knew how to cook. Happy munching!
Easter Bunny Shrimp Croquettes
Ingredients
- 4 King Prawns
- 4 medium potatoes
- 2 eggs beaten
- 3 tbsp corn flakes crushed
- 2 tbsp cheese any kind; grated
- salt and pepper to taste
Instructions
- Remove the head and shell from the shrimp, leaving the shell on the tail. Make a small incision in the back and carefully remove the vein with a knife or toothpick. Salt and pepper the shrimp to taste.
- Peel the potatoes and cut them into four pieces. Put them in a pot, pour cold water over them, add salt and cook until fork-tender. Then drain and mash the potatoes in a bowl.
- Beat an egg in a small bowl with a fork. To the potatoes, stir in half the egg. Add salt and pepper to taste and mix thoroughly.
- Divide the potato dough into four equal parts. Separate two small pieces from each – you will need them for the legs. Roll the rest of the mass into a ball, then flatten into a flatbread. Put grated cheese in the center and the shrimp on the top so the tail is sticking out. Carefully close the filling, giving the croquette a rounded shape. Form the legs and attach them with the remaining beaten egg. Repeat the process with the remaining croquettes. When all are complete, dip them in the beaten egg, then coat with cornflake breading. Drizzle with olive oil and arrange on a baking tray lined with parchment paper. Bake in a preheated over or air fryer at 365F/180C for about 20 minutes, until a golden crust develops. To plate, arrange a layer of grated carrots and cabbage on a serving dish. Place the bunny croquettes on top. Brush their cheeks with 2 dots of tomato sauce and draw faces on with a food marker.
Notes
- Serve hot with garlic aioli, ketchup or sour cream and lemon sauce.
- Leftovers can be stored in the refrigerator for up to 4 days and reheated as needed.
