Winter Squash And Gouda Croquettes
|Extra virgin olive oil||1 Tablespoon|
|Winter squash||2 Pound, split lengthwise (Such As Butternut, 1 Piece)|
|Sweet potatoes||1 Pound, split lengthwise (Small Variety)|
|Egg yolks||6 Large|
|Egg||1 Large, beaten|
|Finely shredded aged gouda||1 Cup (16 tbs)|
|Freshly ground pepper||To Taste|
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Plain dried bread crumbs||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Bitter orange compote||1⁄2 Cup (8 tbs) (For Serving)|
1. Preheat the oven to 400° Drizzle the olive oil on a large rimmed baking sheet. Arrange the squash and sweet potatoes on the baking sheet cut side down. Roast for about 45 minutes, until tender and lightly browned on the bottom. Let cool.
2. Scoop the squash and potato flesh into a large bowl and mash well. Stir in 2 of the egg yolks, the whole egg. the cheese and the thyme and season with 1 teaspoon of salt and 1/4 teaspoon of pepper. Refrigerate until chilled, about 1 hour.
3. In a shallow bowl, beat the remaining 4 egg yolks with the water. Spread the flour and bread crumbs in 2 shallow bowls;
season the bread crumbs with salt and pepper. Line a baking sheet with wax paper or plastic wrap. Working in batches of 4, scoop rounded tablespoons of the croquette mixture into the flour. Roll into balls, dip in the egg wash, coat with the bread crumbs and place on the baking sheet. Repeat to form the remaining croquettes. Let the croquettes stand at room temperature for at least 10 minutes and as long as half an hour to firm up slightly before frying.
4. In a large, deep skillet, heat 1 inch of the vegetable oil to 350°. Line another baking sheet with paper towels and a rack. Add the croquettes to the hot oil in batches, taking care not to crowd the pan, and fry over high heat, turning once, until golden brown. Transfer the croquettes to the rack to drain.