Oh the virtues of the croquette.
I absolutely love them.
Croquettes were a staple menu item when I was a child. I grew up eating mackerel croquettes – probably because salmon was a bit pricey. Mom often made them for Sunday breakfast before church and she served them with buttered white rice. That is a memory I will never forget.
While most of the time mom made croquettes from canned mackerel, I learned that they could be made of anything from minced meat, rice, potatoes and vegetables. Mom would pan fry her croquettes in a little Crisco shortening or lard. Perhaps that’s the reason they tasted so good.
When I look back, my fondest food memory is perching myself beside the stove top and anxiously waiting until Mom scooped a croquette out of her well-seasoned cast iron skillet with a dinner fork. Once she placed the tester on a paper towel to drain, I would barely let it cool before picking it up because I wanted to devour it before my siblings came into the kitchen. That first, hot, tasty bite was moist on the inside and crunchy on the outside. And for me, it was the perfect prelude to what was to come.
My Food Network Experience
Late last year, you saw me make chicken croquettes on the Food Network show, Clash of the Grandma’s. And by the way, that recipe is featured in my latest cookbook.
The response from the viewers was amazing. A fried, crunchy, bite-size croquette made with chicken and vegetables made viewers drool. What viewers didn’t know at the time was those croquettes were a composite of my childhood and family history. That’s why making them looked so effortless, and they were.
As a nod to my mom, my southern sensibilities and my love of croquettes, I developed a special croquette recipe that includes two of my favorite ingredients: collard greens and sweet potatoes. Just because it’s a vegan’s delight, completely dairy free doesn’t mean it isn’t packed with flavor and sheer satisfaction.
Carnivore, pescatarian, vegetarian or vegan? It doesn’t matter. This croquette is for you.
The croquette recipe
For this recipe, creamed corn and coconut flour are the perfect ingredients to bind it all together. The use of fresh tarragon enhances the warmth of the collard greens and Jersey sweet potato. This recipe is a tasty departure from traditional salmon, chicken or potato croquettes. I call it “SoCali” to pay homage to my native Southern California roots and my Alabama family heritage. And one more thing – these golden brown little beauties could be the talk of your next soirée.
Thanks to the great folks at Cut’N Clean Greens for providing the collard greens to make this recipe. I’ve said enough. The recipe is below. And as always in parting, cook fearlessly and eat well my foodie friends.
SoCali Vegetable Croquettes
A delicious vegan and dairy free croquette made with collard greens and Jersey sweet potatoes.
1 teaspoon garlic
1 1/2 cup chopped red onions
2 medium grated carrots
2 tablespoon fresh chopped tarragon
2/3 cup cream corn
2 cups baked Jersey Sweet Potato mash (I used the microwave in this recipe)
1 teaspoon salt
¼ teaspoon black or cracked pepper
¼ teaspoon red pepper flakes
½ teaspoon white sugar
3 tablespoons olive oil
1 tablespoon butter
2 tablespoons coconut flour
Corn, canola, peanut or Grapeseed oil for deep frying
Panko bread crumbs
- Prick Jersey sweet potatoes with a fork and bake or microwave them (which are white inside) until soft when skin is pressed. When done, remove skin and scoop out a total of two cups of Jersey Sweet potato filling. Place filling in a bowl and lightly mash, leaving lots of texture. Note: Microwave time can vary between 7 to 15 minutes depending on size and density. Baking time is approximately 45 minutes in a 400° F oven.
- Add 3 tablespoons of olive oil and 1 tablespoon of butter to a large skillet set on medium heat. When oil is heated, add chopped onions and cook 1 minute, stirring constantly unit till translucent. Add garlic and Cut’N Clean collard greens. Season greens with salt, pepper and red pepper flakes and sugar. Mix well and stir constantly over medium heat for 10-15 minutes until greens are tender and bright green.
- Stir in chopped tarragon and carrots. Remove from heat and cover for 15 minutes.
- Once greens mixture is cooled, place on cutting board and give it a rough chop, just to break up the larger cuts of greens.
- Add chopped greens mixture to the mixing bowl with the Jersey Sweet potatoes. Add 2 tablespoons of coconut flour and 2/3 cups of creamed corn. Blend until mixture comes together.
- Using a measuring table spoon, scoop up mixture and form into round balls. Coat each ball in Panko bread coating.
If you use an electric deep fryer, follow the manufacturer’s instructions on how much oil to use. If using a sauce pan or small Dutch oven (as featured in this method) fill pan halfway with oil.
- Preheat your oil to somewhere between 350° F to 375° F. Oil that’s ready for frying will bubble around the stick end of a wooden spoon when it’s inserted. If your oil begins to smoke, you know it’s too hot.
- With a slotted spoon or slotted spatula, carefully lower one test Panko coated croquette into the oil. Once it enters the hot oil, things happen fast. Be sure to stir with the slotted spoon while cooking — this will fry your croquette more evenly. Use this single croquette as a test to see how much time it takes to achieve your desired brownness. Just 30 seconds may be enough or you may need up to 60 seconds.
- Remove the test croquette from pan when done and drain on a plate or sheet pan lined with a paper towel.
- After your test croquette, lower no more than three Panko coated croquettes into the oil. Stir with the slotted spoon while frying. After 30 seconds or more, remove from oil, drain and repeat until all are deep fried.
- Serve with your favorite ranch dressing. Or for a smoky and spicier dipping sauce, thoroughly blend a teaspoon of chipotle chili pepper or a tablespoon of hot sauce into a cup of ranch dressing.