Creamy Vegetable Croquettes
Appetizers
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Cook Time
5 h
Servings
4
Difficulty
Medium
Prep Time
60 Min
Description
These vegetable croquettes are a delicious and creamy bite, perfect for any occasion! I have been preparing this recipe for years and it is always a success at home. The combination of broccoli, cauliflower, carrot and onion, together with the homemade béchamel, makes them irresistible. They are ideal as an appetizer for a dinner with friends or as a special starter. In addition, they can be prepared in advance and fried just before serving. Go ahead and try them, you will love them! You can use the vegetables you like the most and add a little grated cheese to the dough for an extra touch of flavor.
Ingredients (12 ingredients)
-
300 g Assorted vegetables (broccoli, cauliflower, carrot and onion)
-
70 g Extra virgin olive oil
-
50 g Wheat flour
-
250 ml Milk
-
200 ml Liquid cream for cooking
-
2 rama Fresh thyme
-
Salt
-
Ground black pepper
-
50 g Wheat flour (for coating)
-
1 piece Egg (for coating)
-
150 g Bread crumbs (for coating)
-
Oil for frying in abundance
Preparation (9 steps)
Chop the vegetables
Place the broccoli, cauliflower, carrot and onion (300 g in total) in the Thermomix bowl and chop for 5 seconds/Stufe 5. Remove and set aside.
Sauté the vegetables
Add half of the extra virgin olive oil (35 g) to the Thermomix bowl and program 8 Min./120°C/Stufe 1. Incorporate the chopped vegetables and sauté until tender.
Add the flour and sauté
Make a hole in the center of the bowl, add the rest of the extra virgin olive oil (35 g) and the wheat flour (50 g). Program 2 Min./120°C/Stufe 2 to sauté the flour.
Incorporate the milk and cream
Program 15 Min./90°C/Stufe 4. Incorporate the milk (250 ml) and the liquid cream for cooking (200 ml) little by little through the lid, stirring constantly with the spatula to prevent lumps from forming.
Flavor and cook the dough
Add salt, ground black pepper and the sprigs of fresh thyme. Continue cooking for 5 Min./90°C/Stufe 3. The dough will be ready when it comes off the walls of the bowl.
Cool the dough
Pour the dough into a dish, cover with transparent film and let cool to room temperature. Then, refrigerate for at least 4 hours (preferably overnight).
Form the croquettes
Once the dough is well chilled, form the croquettes by taking small portions and giving them the desired shape.
Coat the croquettes
Coat the croquettes by passing them through wheat flour (50 g), beaten egg (1 unit) and breadcrumbs (150 g), making sure they are well covered.
Fry the croquettes
Heat plenty of frying oil in a pan or fryer. Fry the croquettes in batches of three or four until golden brown and crispy. Drain on absorbent paper before serving.
Finished cooking? Great! 🎉
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Created by
Lucia Ruiz
4
Rezepte
0
Kochbücher
Allergens
- Cereals containing gluten
- Milk
- Eggs
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