In practice: Yogurt-based recipes EB 2015 Boston

Deep-Fried potato, greek yogurt, shrimp and almond croquette

Deep-Fried potato, Greek yogurt, shrimp and almond croquette
Chef Salvatore Loi, Loi Ristorantino

Prof Mauro Fisberg, who is member of the YINI and Danone International Institute Board, coordinated a book with 65 chefs to include the yogurt in the daily cooking and habits. Enjoy here one of his 4star selection: a recipe from Chef Salvatore Loi, Loi Ristorantino, São Paulo, Brazil.


Serves: 4

  • 500g of peeled and diced potatoes
  • Salt to taste
  • 150g of clean and finely diced shrimp (can be replaced with Sea bass)
  • 25g of unsalted butter
  • 150ml of Greek yogurt
  • 50g of Gruyere cheese
  • One egg yolk
  • 15g of thyme and fresh oregano (diced leaves only)
  • Black pepper to taste
  • 150g of wheat flour
  • 150g of chopped almonds
  • One egg
  • One egg white
  • Canola oil for frying


  1. In a pan, cook the potatoes in poorly salted water until they soften.
  2. Drain the water from the pan and mash them with a fork. Add the shrimp, butter, yogurt, cheese, one egg yolk, thyme, oregano, pepper and salt and mix well.
  3. Sprinkle your counter with flour and then split the dough into four parts.
  4. Slice each part into 1.5cm thick strips. Sprinkle each strip with more flour and let them cool. With a knife, cut the strips into 10cm pieces each.
  5. Separately, put both flour and almonds in separate bowls, and beat a whole egg with the remaining egg white.
  6. With a spatula, crumb the croquettes first with the flour, then dip them into the beaten eggs, and finally, crumb them again with the almonds. Store them in the fridge for 1 hour.
  7. In another pan, heat the oil and fry them until they are golden brown and crispy.
  8. Serve hot with green salad.

More to come tomorrow.

 The recipe is copyright © by Mauro Fisberg. Used with permission by Editora April SA. All rights reserved.

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