Oven baked Parsley croquets are the lightest, tasty and freshest croquets, which you can prepare now in the rich in herbs and spices season.
They are very tasty both warm and cold. They are greatly stored in a refrigerator, and this makes them an excellent summer choice for your Lunchbox. Load the box from the evening and in the morning just grab, put in the bag and you will have a sumptuous, tasty and full lunch in the middle of the day.
The Oven baked Parsley croquets are airy from inside and with a crispy crust outside. You will love them from the first bite. That’s guaranteed.
Tips for perfect Parsley croquets:
- Wash and chop the parsley from the previous evening or in the morning, if you are going to prepare them for dinner. Put in a colander to drain the water, the parsley should be completely dry. Weigh the quantity. You need 70 grams of dry, chopped parsley. The amount of flour varies according to the moisture of the green mixture. The drier the steamed parsley, the less flour you need.
- After mixing the products, set aside the mixture for 1 hour to activate the yeast. This stage is important because it will achieve the effect of fluffy inside and crunchy the outside effect.
- Bake in fan-forced oven, at 180°C for 20-25 minutes.
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