Cauliflower Croquettes with Peppadew Aioli
- For the Croquettes:
- 3 cups milk
- Salt and freshly cracked black pepper
- 2 cups cauliflower florets
- 2 tablespoons butter
- 3 eggs
- 1/2 cup grated Parmesan
- 2 tablespoons freshly chopped parsley leaves
- 1/2 teaspoon grated nutmeg
- 2 cups panko bread crumbs
- 1 cup all-purpose flour
- 3 cups vegetable oil, for frying
- 3 cloves garlic
- 1 lemon, zested and juiced
- 4 egg yolks*
- 3/4 to 1 cup olive oil
- 1/2 teaspoon salt
- 1/2 teaspoon freshly cracked black pepper
- 1/2 cup drained and roughly chopped peppadews
DirectionsFor the Aioli:
To make the croquettes:
In a large saucepan over low heat, add the milk and a large pinch of salt. Bring to a simmer, add the cauliflower and cook until tender, about 8 minutes. Remove the cauliflower from the pot, place in a bowl and pat dry with a towel. Toss the cauliflower with 2 tablespoons butter and put into a food processor. Pulse 3 to 4 times. Let the mixture cool slightly and add 1 egg, Parmesan, parsley, nutmeg, salt and pepper, to taste, and pulse to combine. Remove to a large bowl, then add 1 cup of the bread crumbs and stir. There should be enough bread crumbs to hold the mixture together to form into balls. If the mixture is too wet add a little more panko.
Heat the vegetable oil to 350 degrees F in a large Dutch oven.
Form the mixture into 2-inch round balls and set aside on a plate. Place the flour, 2 whisked eggs, and remaining panko into 3 separate bowls and season each with a little salt and pepper. Place each of the croquettes into the flour then the egg wash and then the panko.
Place the croquettes into the oil, in batches if necessary, and fry until golden brown, 4 to 5 minutes. Remove the croquettes with a slotted spoon and drain on paper towels. Season with salt and place on a serving dish.
To make the aioli:
Place garlic, lemon juice, zest, and egg yolks in a blender or food processor. Blend until the ingredients are combined. With the machine running, remove the lid and slowly drizzle in the olive oil. When well combined, taste for seasoning, adjust if necessary, then add the peppadews and pulse until aioli is speckled with them, but not fully blended.
Remove the aioli to a small serving bowl and serve with the Cauliflower Croquettes.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Recipe courtesy of Guy Fieri