Curried Carrot Croquettes Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| Onion | 1 Small, chopped | |
| Garlic | 1 Clove (5gm), pressed | |
| Shredded carrot | 2 Cup (16 tbs) | |
| 1/2 teaspoon each curry powder and salt | ||
| Ground coriander | 1/4 Teaspoon | |
| Dash cayenne | ||
| 4 1/2 tablespoons all-purpose flour, unsifted | ||
| Milk | 1 Cup (16 tbs) | |
| Parsley | 2 Tablespoon, chopped | |
| Eggs | 2 , separated | |
| Water | 2 Tablespoon | |
| 1 1/2 cups fine dry bread crumbs | ||
Directions
Place wok over medium-high heat.
Add 4 tablespoons of the butter.
When butter has melted, add onion, garlic, carrot, curry powder, salt, coriander, and cayenne.
Stir-fry until vegetables are limp (about 3 minutes).
Add remaining 2 tablespoons butter.
When butter has melted, blend in flour.
Remove wok from heat and gradually stir in milk and parsley.
Return wok to medium-low heat and cook mixture, stirring, until thickened.
Add the 2 egg yolks and cook, stirring, just until mixture bubbles.
Spread evenly into an ungreased 8 or 9-inch square baking pan, then cool, cover, and chill thoroughly (at least 3 hours or as long as overnight).
In a bowl, beat the 2 egg whites with water until blended.
Place bread crumbs on a piece of wax paper.
Divide cold vegetable mixture into 9 equal-size parts and, with floured hands, shape each portion into a ball.
Dip each ball into egg white mixture, then roll in crumbs to coat completely.
Cover and chill until firm (at least 2 hours or as long as overnight).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 to 2 inches and heat to 375° on a deep-fat-frying thermometer.
Fry 2 or 3 croquettes at a time, turning them occasionally, until browned (3 to 4 minutes).
Remove with a slotted spoon and drain on paper towels.
Serve immediately, or place in a 350° oven to keep warm.
If made ahead, cool thoroughly, cover, and refrigerate for as long as 2 days.
To reheat, place in a single layer on a shallow baking sheet and bake, uncovered, in a 375° oven until hot and crisp (20 to 25 minutes).
Add 4 tablespoons of the butter.
When butter has melted, add onion, garlic, carrot, curry powder, salt, coriander, and cayenne.
Stir-fry until vegetables are limp (about 3 minutes).
Add remaining 2 tablespoons butter.
When butter has melted, blend in flour.
Remove wok from heat and gradually stir in milk and parsley.
Return wok to medium-low heat and cook mixture, stirring, until thickened.
Add the 2 egg yolks and cook, stirring, just until mixture bubbles.
Spread evenly into an ungreased 8 or 9-inch square baking pan, then cool, cover, and chill thoroughly (at least 3 hours or as long as overnight).
In a bowl, beat the 2 egg whites with water until blended.
Place bread crumbs on a piece of wax paper.
Divide cold vegetable mixture into 9 equal-size parts and, with floured hands, shape each portion into a ball.
Dip each ball into egg white mixture, then roll in crumbs to coat completely.
Cover and chill until firm (at least 2 hours or as long as overnight).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 to 2 inches and heat to 375° on a deep-fat-frying thermometer.
Fry 2 or 3 croquettes at a time, turning them occasionally, until browned (3 to 4 minutes).
Remove with a slotted spoon and drain on paper towels.
Serve immediately, or place in a 350° oven to keep warm.
If made ahead, cool thoroughly, cover, and refrigerate for as long as 2 days.
To reheat, place in a single layer on a shallow baking sheet and bake, uncovered, in a 375° oven until hot and crisp (20 to 25 minutes).
Chef
