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Deep-fried croquettes with white asparagus

Deepfried_croquettes_with_white_asparagus

Sure we can manage another asparagus recipe before the season is over? Today there will be deep-fried croquettes with white asparagus!

 

The croquette is a real Dutch invention found in every street corner around here. They usually consist of a deep-fried ragout snack coated with breadcrumbs. You then often eat it with mustard (and preferably enjoy it with a beer and good company).
Tasty, greasy and nice in many ways but today I make my own version of the croquettes with white asparagus and panko (Japanese breadcrumbs) instead.
The result will be a mouth-watering snack that I serve with a fresh salad and truffle mayonnaise. A bit luxurious, slightly unhealthy and very good…

I have replaced the classic double breading of wheat flour, eggs and breadcrumbs. Instead, I use rice flour, a mixture of agaragar powder and water and finally panko.

What is panko?

Panko is one of the best things I know! It consists of yeasted wheatbread that is dried and shredded into thin, airy “breadflakes”.
The flakes release the fat after frying, and the result is  a hundred times crispier result than with the normal breadcrumbs.
Nowadays you can also find gluten-free panko but if you can’t manage to find it, it also works with plain rice flour. It will also be crispy after frying even though you don’t get exactly the same result as with panko..

What is agar agar?

Agar agar can be bought as powder and in flakes. It is a gelling agent extracted from red algae (a kind of seaweed) and used as a vegetable alternative to gelatin. In this recipe, you need to use the powder because the flakes doesn’t dissolve fast enough.
You need to be quick when working with agar agar because the mixture will thicken very quickly. If it does, add some more water, stir and quickly finish the work.
Let’s get started!

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Deep-fried croquettes with white asparagus

This recipe will make about 12 small croquettes
Ingredients
250 gram / 8,8 oz of starchy potatoes
200 gram / 7,05 oz of white asparagus
1 tablespoon of olive oil
Salt and pepper
2 tablespoons finely chopped parsley
1 tablespoon of finely chopped dill
2 teaspoons of no-egg powder + 1/2 tablespoon of water

About 0,75 cup rice flour to roll the croquettes in
—————–
2 tablespoons of agaragar powder
2 tablespoons of cold water
About 0,75 cup (gluten free) panko (or rice flour)

About 1 cup neutral oil (rice or sunflower oil)

How do I do it?
1. Peel the potatoes and cut into smaller cubes. Pour the potato into a small pot and cover with water. Add some salt to the water.
Boil the potato covered with a lid for about 15 minutes or until it is soft. Drain the potatoes in a colander. Vaporize the potato to get rid of the remaining water. It is important that they are as dry as possible!
2. Peal the asparagus while the potato boils. Leave the last wooden pieces. Cut the good part of the asparagus into smaller pieces.
Bring water in a small pot to a boil. Add the sliced ​​asparagus to the boiling water.
Boil for about 3 minutes (there should still be a chewiness in the asparagus when ready). Pour the asparagus into a wired sieve to get rid of the water.  Steam the asparagus to get rid of the remaining water. It is important that they are as dry as possible!
3. Mash the still hot potatoes with a fork. Add the oil, salt, pepper and finely chopped herbs. Mix the no-egg and water in a small bowl and make sure there are no lumps left. Mix it in the potato mixture.
4. Cut the asparagus roughly and add them to the potato blend using a spatula.
5. Divide the mixture into 12 lumps and roll out to small “sausage”. It can be handy to moisten your hands with cold water every now and then to avoid the potato from sticking on your hands.
6. Roll the croquettes into rice flour on al sides. Place them on a plate and put them in the fridge for 1 hour.
7. Time to continue!
Pour panko (alternatively rice flour) onto a plate. Mix agaragar powder and water in a small bowl. Dip each croquette first into the agaragar mixture and then in panko or rice flour.
7. Time to deep-fry!
Use a deep frying pan and always have a lid at hand if the oil unfortunately would catch fire.
Let the pan become really hot and then add a layer of neutral oil (by doing like this you avoid the oil to start smoke!).
Once the oil is really hot, add 6 croquettes at a time. If you put in too many at one time, the oil is cooled down and the frying will take longer = a really bad result!
8. Pick up the hot croquettes with a pliers when golden brown around. Place them on a double household paper to allow excess oil to drain.
9. Serve your croquettes freshly made with some green salad and a good truffle mayonnaise.
The mayonnaise I made with aquafaba (see link for recipe but skip the garlic!). I then added some roughly cut truffles. If you can’t get it, some drops of truffle oil will work as well!
Time to enjoy!

This recipe is free of gluten (if you used gluten-free panko), lactose and eggs.

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