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Curried Carrot Croquettes

  Butter/Margarine 6 Tablespoon
  Onion 1 Small, chopped
  Garlic 1 Clove (5 gm), minced / pressed
  Shredded carrot 2 Cup (32 tbs)
  Curry powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Ground coriander 1⁄4 Teaspoon
  Cayenne 1 Dash
  All-purpose flour 4 1⁄2 Tablespoon (Unsifted)
  Milk 1 Cup (16 tbs)
  Chopped parsley 2 Tablespoon
  Eggs 2 , separated
  Water 2 Tablespoon
  Fine dry bread crumbs 1 1⁄2 Cup (24 tbs)
  Salad oil 2 Tablespoon

Place wok over medium-high heat.
Add 4 tablespoons of the butter.
When butter has melted, add onion, garlic, carrot, curry powder, salt, coriander, and cayenne.
Stir-fry until vegetables are limp (about 3 minutes).
Add remaining 2 tablespoons butter.
When butter has melted, blend in flour.
Remove wok from heat and gradually stir in milk and parsley.
Return wok to medium-low heat and cook mixture, stirring, until thickened.
Add the 2 egg yolks and cook, stirring, just until mixture bubbles.
Spread evenly into an ungreased 8 or 9-inch square baking pan, then cool, cover, and chill thoroughly (at least 3 hours or as long as overnight).
In a bowl, beat the 2 egg whites with water until blended.
Place bread crumbs on a piece of wax paper.
Divide cold vegetable mixture into 9 equal-size parts and, with floured hands, shape each portion into a ball.
Dip each ball into egg white mixture, then roll in crumbs to coat completely.
Cover and chill until firm (at least 2 hours or as long as overnight).
Place wok in ring stand.
Pour oil into wok to a depth of about 1 1/2 to 2 inches and heat to 375° on a deep-fat-frying thermometer.
Fry 2 or 3 croquettes at a time, turning them occasionally, until browned (3 to 4 minutes).
Remove with a slotted spoon and drain on paper towels.
Serve immediately, or place in a 350° oven to keep warm.
If made ahead, cool thoroughly, cover, and refrigerate for as long as 2 days.
To reheat, place in a single layer on a shallow baking sheet and bake, uncovered, in a 375° oven until hot and crisp (20 to 25 minutes).

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1935 Calories from Fat 1117

% Daily Value*

Total Fat 127 g194.9%

Saturated Fat 56.2 g281.1%

Trans Fat 0.5 g

Cholesterol 639.1 mg213%

Sodium 1992.7 mg83%

Total Carbohydrates 165 g54.8%

Dietary Fiber 18.3 g73.2%

Sugars 37.5 g

Protein 43 g87%

Vitamin A 1123.3% Vitamin C 115.3%

Calcium 67.8% Iron 70.9%

*Based on a 2000 Calorie diet

Curried Carrot Croquettes Recipe