Spicy carrot croquettes with aniseed
Surprisingly tasty croquettes with a breading crust full of herbs, an ideal snack or appetizer...
Servings: 20 croquettes
- 50 gr flour
- 50 gr butter unsalted
- 250 ml lukewarm milk whole milk
- 90 gr grated carrot fresly grated
- salt and pepper
- 80 gr bread-crumbs
- 1½ t spoon anise seeds
- 1 t spoon spicy red pepper powder
- pinch salt
- 2 eggs
- 2 tbl spoon mayonnaise
- 4 anchovies
- black pepper
Prepare the filling:
First we melt the butter over a low heat. Add the flour and mix everything well with a spatula. It is the basis for a hearty roux. Let it simmer (max 1 minute)
Remove the pan from the heat and gently add the lukewarm milk. Stir well with the whisk until you get a homogeneous mass.
Return to a lower heat, season with salt and pepper and add the raw grated carrot. Keep stirring with the spatula until you have a firm mass. Place the filling in a bowl, cover with plastic wrap and refrigerate for an hour.
Scoop a little filling with a spoon and roll with your hands into a ball of about 4 cm. Roll this ball first through the breadcrumbs, then through the egg and again through the breadcrumbs. Place them on a plate and repeat until the filling is used. Put in the fridge for 30 minutes.
Mix the breadcrumbs with the paprika powder, the aniseeds and the saltBeat the two eggs.
Spicy carrot croquettes, a recipe of mine that was published in the Foodies monthly magazine. A snack of which that you can never make enough of. A surprising combination of carrot and anise that combine wonderfully. My family and friends think they are super tasty and I am now often asked if I want to prepare those "special" croquettes again...