by TasteFood
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Panfusine's Testing Notes:
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Expand8 large carrots, peeled, sliced 1/4 inch thick Ask a question about this ingredient
1 3/4 cup Panko bread crumbs, divided Ask a question about this ingredient
2 green onions, ends trimmed, white and green parts minced Ask a question about this ingredient
1 small red jalapeno or serrano chile pepper, stemmed and seeded, minced Ask a question about this ingredient
2 tablespoons chopped cilantro Ask a question about this ingredient
1 teaspoon ground coriander Ask a question about this ingredient
1 teaspoon ground cumin Ask a question about this ingredient
1 teaspoon salt Ask a question about this ingredient
1/2 teaspoon freshly ground black pepper Ask a question about this ingredient
2 tablespoons Greek-style whole milk yogurt Ask a question about this ingredient
1 tablespoon freshly squeezed lemon juice Ask a question about this ingredient
Vegetable oil for frying Ask a question about this ingredient
Sriracha-Yogurt Sauce (recipe below) Ask a question about this ingredient
Steam carrots until very soft, 30-40 minutes. Transfer to a bowl and mash. (There should be about 2 cups.)
Ask a question about this stepPlace 1 1/2 cups breadcrumbs in a shallow bowl; set aside. Add 1/4 cup breadcrumbs, green onion, chile pepper, cilantro, coriander, cumin, salt and pepper to the carrots. Stir to combine. Stir in yogurt and lemon juice.
Ask a question about this stepUsing a soup spoon, scoop out a spoonful of the carrots. Lightly form into a 1 1/2 inch patty. Gently roll in reserved breadcrumbs to coat. Place on a platter. Repeat with remaining carrots. (Croquettes may be prepared to this point up to 3 hours before cooking. Loosely cover with plastic and refrigerate.)
Ask a question about this stepHeat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add croquettes in batches. Fry until golden brown, turning once, about 3 minutes per side. Transfer to a plate lined with a paper towel. Repeat with remaining carrots.
Ask a question about this stepTransfer croquettes to a serving plate. Serve with Sriracha-Yogurt Sauce and lemon wedges. Garnish with cilantro sprigs.
Ask a question about this step1 cup Greek-style whole milk yogurt Ask a question about this ingredient
1 tablespoon sriracha sauce Ask a question about this ingredient
2 teaspoons freshly squeezed lemon juice Ask a question about this ingredient
Pinch of salt, to taste Ask a question about this ingredient
Combine all the ingredients in a bowl and mix together.
Ask a question about this stepThis recipe was just yummy! I made a dill yogurt sauce for them..and served the croquettes with cilantro and grape tomatoes. Simple, easy, and healthy!
My mouth is watering!!!
Sounds great. Will make them this weekend, but think I might shred some of the carrots so they have a little bit of crunch to them besides the fried outside.
This looks wonderful, and hope to try it this weekend!
Sounds great. Very pretty. Can imagine lots of different dishes to serve this with.
Oh, wow. LOVE the sound of this. Making it tomorrow, to go with braised short ribs.
Made them for my gluten-intolerant daughter, who has just come home from the hospital with her first baby, my first grandchild. I can report that crushed Rice Krispies make a very acceptable sub for panko! She loved them.
I love this!! It sounds perfect for one of my vegetarian dinners!!
I had my doubts but they were quickly quashed when I read through your recipe! These will be great with tomorrow's roast chicken...
Carol is a gluten-free chef and food blogger currently cooking her way through the Alinea Cookbook.
We tried these tonight as our main dish, with fresh grape tomato halves, cilantro and the sauce. We did use seasoned panko...the croquettes couldn't be simpler, more beautiful, or satisfying. They are an addictive fusion of flavors and textures with a superb aroma. I wish I had a stack of them left over as I sneak by the empty plate in the kitchen, hoping to have to decide whether to take the LAST one. Someone else got to that!!!!!!!!!!!!!!!!!!!!!!