Always this time I read a few cauliflower recipes and combined them into my own version of cauliflower croquettes. Yum! And not a total fail, yay! Perhaps slightly overcooked but whatever, who cares. I served them with a salad and my homemade ranch dressing.
1 medium head of cauliflower (mine was frozen as we couldn’t cook it fast enough)
1 tablespoon Italian herbs
1 clove of garlic
3-4 green onions
pepper to flavour
- Put the cauliflower and Italian herbs in the food processor and whiz until it resembles breadcrumbs. Because my cauliflower had been frozen and then defrosted I then used paper towel to soak up the extra moisture. Put the cauliflower into a mixing bowl.
- Use the food processor to chop the garlic and onion. Add to the bowl of cauliflower and herbs. Begin to mix in flour, a little at a time, until the stickiness is almost gone and you are able to form the croquettes (aka flattened cauliflower balls).
- I shaped mine into 1cm thick circles, about 3cm across, then put them on baking paper to allow for easy transfer to the fryer. I made the mistake of trying to fry them when they were still very sticky but able to stay in shape on the baking paper. They quickly made the deep fryer look as if it was a bowl of cauliflower cereal. Not good.
- Fry them on a low heat to ensure the inside cooks before the outside burns. This is a lesson I clearly needed to learn the hard way. Mine were in the deep fryer for about 5 minutes at 140ºC. They looked rather dark on the outside but I found this was the best as the inside of the croquettes were cooked through. You could also shallow-fry, cook them in a frying pan or in the oven as well. Enjoy while nice and hot!
I hope you enjoy!