Hipster black garlic croquettes2018-02-01
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Black garlic is in, and not for nothing. Its distinctive appearance, flavour, versatility and multiple qualities make it the perfect candidate to be the next big thing in cookery trends.
If your friends seem to be straight out of an Ingmar Bergman film and they’re always on Instagram, the chances are that the recipe for these croquettes will leave them open-mouthed.
To make the croquette base we’re going to use Organic Oat Cuisine.
For this recipe we decided to try using Camembert, but you could swap this for other cheeses to make the croquettes: a Gorgonzola to give them a stronger, spicier taste, a Spanish Torta del Casar for a creamy, tasty touch or a milder cheese, like one for spreading, to give all the limelight to the black garlic.
And to make the croquettes stay crispy, make sure you don’t put them in a bowl or pile them up. If you do this, the coating becomes soggy and loses its crispiness.
- 400 ml Organic Oat Cuisine
- 4 or 5 heaped spoonfuls of flour
- 2 egg yolks (optional)
- 3 cloves of black garlic
- 200 g cold Camembert
- 1 medium onion
- Egg and breadcrumbs for the coating
- Salt to taste
Dice the onion finely. If you don't feel up to this with a knife, you can also grate it. Brown it in a frying pan with oil.
Cut the cloves of black garlic very finely and set aside.
Take the cheese out of the fridge and immediately cut it into small cubes. As the Camembert rind won't melt, you have to chop it very finely so that it doesn't cause problems when you make the croquettes.
Once the onion is transparent, gradually add the Organic Oat Cuisine.
Then add the garlic and the Camembert and carry on stirring it until the cheese has melted. Add the 2 egg yolks to give it more body.
Turn off the heat and put the mixture in a bowl. Cover with film just on top of the mixture, let it cool down to room temperature and then put it in the fridge.
Once the mixture is cold, start making the croquettes.
Put a beaten egg in one plate and the breadcrumbs in another.
Use a spoon to make the mixture into rough croquette shapes, and roll them in the egg and then in the breadcrumbs.
If you don't have a deep fryer, put oil in a frying pan so that it comes halfway up the croquettes. When the oil is nice and hot, fry the croquettes for about 2 minutes on each side, until they are nicely browned.
Put them on a plate covered with absorbent paper to soak up the excess oil.
Serve - and don't forget to take photos for Instagram!
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