Cauliflower croquettes
A simple appetizer? Very simple cauliflower croquettes without making life too complicated with inserts of stringy cheese, added potatoes or battered breading. Simply cooked cauliflower, mashed with some flavor an egg and breadcrumbs. Then a simple and always infallible breading.
Afterwards, you won’t be able to say no to these spectacular croquettes, and even your children won’t notice the difference from the more common potato croquettes!
Doses & Ingredients
- DOSES FOR 20 pieces
- DIFFICULTY low
- PREPARATION 30 min
- COOKING 10 min
- COST very low
- FOOD AVAILABILITY very easy
-
- CAULIFLOWER 1200
- SALT to taste
- BLACK PEPPER to taste
- DRIED OREGANO 1 sprig
- EGGS 1
- PARMIGIANO REGGIANO 50 gr
- GRATED BREAD 100 gr
For the breading
-
- EGGS 2
- SALT to taste
- WATER A drop – to taste
- FLOUR about – 150 gr
- APPROXIMATELY GRATED BREAD – 200 gr
For frying
- SUNFLOWER OIL 1,5 l
Preparation
- 1
To prepare cauliflower croquettes, start by cleaning a cauliflower, removing the extreme leaves, the core and separating the various florets.
Cook it in lightly salted boiling water for about 15 minutes. Drain it and leave it to cool for about ten minutes.
Mash it with a potato masher in a large bowl and add salt and pepper.
- 2
Also add dried oregano and if you want to add other flavors to taste.
Also add an egg, grated cheese and a first part of bread. Add the bread a little at a time until you get the right consistency.
The dough must remain firm, but soft.
- 3
Start forming the cauliflower croquettes:
Take a handful of dough, and first give it a spherical shape then rolling it into an elongated shape, finish the shape well by squeezing the sides. Place each kibble on a tray or plate. Continue until the dough is finished.
Then refrigerate until ready with the ingredients for the breading.
- 4
In a bowl, beat an egg with a pinch of salt and a drop of water.
Then pass all the croquettes in the flour, then in the egg and finally in the bread.
- 5
Heat the seed oil to about 170 ° and start frying the croquettes friggine a quantity appropriate to the size of the pot you are using.
Drain them on yellow paper and serve them hot.
