These Curried Carrot Croquettes are crunchy on the outside and both sweet and creamy on the inside. Because of the creaminess on the inside, you don’t even need a dipping sauce. I like to serve these as an appetizer, but they are also a great side dish for dinner. Making this ahead of time is the plus. This is not a complicated recipe, but give yourself a couple days and have some space in your refrigerator for two cooling steps. I suggest making two batches if you have a crowd, as the croquettes will disappear quickly!
This is a recipe you can do ahead. Plan on starting a couple days before you want to serve these croquettes.
On the first day, place a wok or a large pot on the stove over medium-high heat. Add 4 tablespoons of the butter.
When the butter has melted, add the onion, garlic, carrot and spices.
Stir fry until the vegetables are limp.
Add remaining 2 tablespoons butter. When butter has melted, stir in the flour and coat the vegetables well.
Remove the pan from the stove and add the milk and parsley.
Return the pot to the stove on medium low heat and cook the mixture by stirring constantly until thickened. Add the egg yolks and stir until the mixture bubbles. Cover the egg whites and place in the refrigerator for tomorrow.
Spread the carrot mixture evenly on a baking sheet and cover.
Cool in the refrigerator for a minimum of 3 hours or as I prefer it, overnight.
The next day, beat the egg whites with water in a bowl until blended.
Pour onto a dinner plate. On a second dinner plate, spread the breadcrumbs out evenly.
On a baking pan lined with parchment paper, divide the cooled carrot mixture into 14 logs.
With floured hands, roll the logs first in the egg white mixture and then the breadcrumbs.
On the same baking sheet, replace the parchment paper. Place the logs on the baking sheet. Cover and refrigerate for 3 hours, or as I prefer it, overnight.
The day of serving, place your wok or large pot on the stove with about 2 inches of oil at medium high heat.
Fry a few croquettes at a time without crowding for 3-4 minutes turning occasionally. Drain on paper towels.
Either serve immediately or allow to cool and refrigerate for as long as 2 days. To reheat, place a single layer in the over at 375 degrees for 20 minutes or until hot and crisp. This recipe serves 6.
Ingredients
Directions
This is a recipe you can do ahead. Plan on starting a couple days before you want to serve these croquettes.
On the first day, place a wok or a large pot on the stove over medium-high heat. Add 4 tablespoons of the butter.
When the butter has melted, add the onion, garlic, carrot and spices.
Stir fry until the vegetables are limp.
Add remaining 2 tablespoons butter. When butter has melted, stir in the flour and coat the vegetables well.
Remove the pan from the stove and add the milk and parsley.
Return the pot to the stove on medium low heat and cook the mixture by stirring constantly until thickened. Add the egg yolks and stir until the mixture bubbles. Cover the egg whites and place in the refrigerator for tomorrow.
Spread the carrot mixture evenly on a baking sheet and cover.
Cool in the refrigerator for a minimum of 3 hours or as I prefer it, overnight.
The next day, beat the egg whites with water in a bowl until blended.
Pour onto a dinner plate. On a second dinner plate, spread the breadcrumbs out evenly.
On a baking pan lined with parchment paper, divide the cooled carrot mixture into 14 logs.
With floured hands, roll the logs first in the egg white mixture and then the breadcrumbs.
On the same baking sheet, replace the parchment paper. Place the logs on the baking sheet. Cover and refrigerate for 3 hours, or as I prefer it, overnight.
The day of serving, place your wok or large pot on the stove with about 2 inches of oil at medium high heat.
Fry a few croquettes at a time without crowding for 3-4 minutes turning occasionally. Drain on paper towels.
Either serve immediately or allow to cool and refrigerate for as long as 2 days. To reheat, place a single layer in the over at 375 degrees for 20 minutes or until hot and crisp. This recipe serves 6.