Spicy carrot croquettes with aniseed
Surprisingly tasty croquettes with a breading crust full of herbs, an ideal snack or appetizer...
Servings: 20 croquettes
Equipment
- deep pan
- cutter / mixer
Ingredients
The filling:
- 50 gr flour
- 50 gr butter unsalted
- 250 ml lukewarm milk whole milk
- 90 gr grated carrot fresly grated
- salt and pepper
The crust
- 80 gr bread-crumbs
- 1½ t spoon anise seeds
- 1 t spoon spicy red pepper powder
- pinch salt
- 2 eggs
The mayo:
- 2 tbl spoon mayonnaise
- 4 anchovies
- black pepper
Instructions
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.
The crust:
- Mix the breadcrumbs with the paprika powder, the aniseeds and the saltBeat the two eggs.
Prepare the mayo:
- With the mixer or blender, mix the mayonnaise, anchovies and black pepper into a smooth sauce.
Notes
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...
