Frito Pie Croquettes
@geeksandgrubs
These Frito Pie Croquettes will be a game changer at your next social gathering.
Tasty Frito Pie
Chili (store-bought is fine, too):
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes
1 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1½ tsp salt
1 tsp cayenne pepper
Breading:
1 (9.25-ounce) bag Fritos® corn chips
Flour, for coating
2 large eggs, beaten
Neutral oil, for frying
Toppings:
Crema, tomatoes, lettuce, cheese
Make the chili: Cook the ground beef in a large pan over medium-high heat for about 3 minutes, or until browned and crumbly. It’s okay if it’s not cooked completely. Remove the beef to a plate with a slotted spoon.
Add the onion and garlic to the drippings in the pan. Cook and stir for about 1 minute, or until soft and fragrant.
Return the beef to the pan and add the tomatoes, chili powder, paprika, cumin, salt, and cayenne pepper. Use a potato masher to break the tomatoes into smaller pieces so the sauce spreads. Simmer for about 7 minutes, then taste and adjust seasonings.
Pour the chili into a food processor and mix until everything is the same size.
Let the chili cool in the fridge for 20 minutes.
Meanwhile, prepare the breading: Working in batches, place the corn chips into a food processor and blend until the size of bread crumbs. Set aside.
Use your hands to form the cooled chili into patties, coat gently with flour, and place on a sheet tray. Place the tray in the freezer for 10 minutes.
Dip the chilled patties in the beaten eggs, then press in the corn chip mixture to evenly coat. Return to the tray and place in the freezer for 10 more minutes.
Meanwhile, heat 2 inches oil in a large pot over medium-high heat to 350°F (180°C).
Fry the patties in hot oil until golden brown on both sides. Drain on a paper towel-lined plate.
Top with desired toppings, and enjoy!
These Frito Pie Croquettes will be a game changer at your next social gathering.
Tasty Frito Pie
Chili (store-bought is fine, too):
1 lb ground beef
1 onion, diced
2 cloves garlic, minced
1 (28-ounce) can whole peeled tomatoes
1 tbsp chili powder
1 tbsp paprika
1 tbsp cumin
1½ tsp salt
1 tsp cayenne pepper
Breading:
1 (9.25-ounce) bag Fritos® corn chips
Flour, for coating
2 large eggs, beaten
Neutral oil, for frying
Toppings:
Crema, tomatoes, lettuce, cheese
Make the chili: Cook the ground beef in a large pan over medium-high heat for about 3 minutes, or until browned and crumbly. It’s okay if it’s not cooked completely. Remove the beef to a plate with a slotted spoon.
Add the onion and garlic to the drippings in the pan. Cook and stir for about 1 minute, or until soft and fragrant.
Return the beef to the pan and add the tomatoes, chili powder, paprika, cumin, salt, and cayenne pepper. Use a potato masher to break the tomatoes into smaller pieces so the sauce spreads. Simmer for about 7 minutes, then taste and adjust seasonings.
Pour the chili into a food processor and mix until everything is the same size.
Let the chili cool in the fridge for 20 minutes.
Meanwhile, prepare the breading: Working in batches, place the corn chips into a food processor and blend until the size of bread crumbs. Set aside.
Use your hands to form the cooled chili into patties, coat gently with flour, and place on a sheet tray. Place the tray in the freezer for 10 minutes.
Dip the chilled patties in the beaten eggs, then press in the corn chip mixture to evenly coat. Return to the tray and place in the freezer for 10 more minutes.
Meanwhile, heat 2 inches oil in a large pot over medium-high heat to 350°F (180°C).
Fry the patties in hot oil until golden brown on both sides. Drain on a paper towel-lined plate.
Top with desired toppings, and enjoy!
