Not Your Toddler's Carrot Croquette

By • February 26, 2011 • 20 Comments


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Author Notes: ...unless your toddler likes spices, chiles and sriracha. In which case he or she will gobble these up just like the grownups.These light and crispy croquettes are all about the carrot. There is little filler, so the texture is all vegetable studded with little bits of chile, scallion and cilantro to sink your teeth into. A coating of panko crumbs ensures a crisp exterior, begging for a dip in the sriracha laced yogurt sauce, which in and of itself is mildly addictive. - TasteFoodTasteFood

Food52 Review: The natural sweetness of the carrots is matched well by the addition of the green onions, cilantro, jalapeno and lemon juice in these croquettes. The yogurt acts to tone down the ‘smoky’ intensity of the black pepper, cumin and coriander. The finished dish, well spiced and delicate, has the right blend of an airy crunchiness, yet retains the earthy, satisfying ‘mouthfeel’ expected of most root vegetables. The Sriracha yogurt dip is a great side by itself, although the heat from the sauce tends to slightly overpower the beautiful balance of flavors. (I’d recommend patting the steamed carrots dry with a paper towel prior to mashing.)Panfusine

Makes 16 croquettes

For the carrot croquettes

  • 8 large carrots, peeled, sliced 1/4 inch thick
  • 1 3/4 cup Panko bread crumbs, divided
  • 2 green onions, ends trimmed, white and green parts minced
  • 1 small red jalapeno or serrano chile pepper, stemmed and seeded, minced
  • 2 tablespoons chopped cilantro
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons Greek-style whole milk yogurt
  • 1 tablespoon freshly squeezed lemon juice
  • Vegetable oil for frying
  • Sriracha-Yogurt Sauce (recipe below)
  1. Steam carrots until very soft, 30-40 minutes. Transfer to a bowl and mash. (There should be about 2 cups.)
  2. Place 1 1/2 cups breadcrumbs in a shallow bowl; set aside. Add 1/4 cup breadcrumbs, green onion, chile pepper, cilantro, coriander, cumin, salt and pepper to the carrots. Stir to combine. Stir in yogurt and lemon juice.
  3. Using a soup spoon, scoop out a spoonful of the carrots. Lightly form into a 1 1/2 inch patty. Gently roll in reserved breadcrumbs to coat. Place on a platter. Repeat with remaining carrots. (Croquettes may be prepared to this point up to 3 hours before cooking. Loosely cover with plastic and refrigerate.)
  4. Heat 2 tablespoons vegetable oil in a skillet over medium-high heat. Add croquettes in batches. Fry until golden brown, turning once, about 3 minutes per side. Transfer to a plate lined with a paper towel. Repeat with remaining carrots.
  5. Transfer croquettes to a serving plate. Serve with Sriracha-Yogurt Sauce and lemon wedges. Garnish with cilantro sprigs.

For the Sriracha-Yogurt Sauce

  • 1 cup Greek-style whole milk yogurt
  • 1 tablespoon sriracha sauce
  • 2 teaspoons freshly squeezed lemon juice
  • Pinch of salt, to taste
  1. Combine all the ingredients in a bowl and mix together.

Tags: Side Dishes, Vegetarian

Comments (20) Questions (1)

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almost 3 years ago LobsterBrieAvocadoBreath

We tried these tonight as our main dish, with fresh grape tomato halves, cilantro and the sauce. We did use seasoned panko...the croquettes couldn't be simpler, more beautiful, or satisfying. They are an addictive fusion of flavors and textures with a superb aroma. I wish I had a stack of them left over as I sneak by the empty plate in the kitchen, hoping to have to decide whether to take the LAST one. Someone else got to that!!!!!!!!!!!!!!!!!!!!!!

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almost 3 years ago TasteFood

Hooray, I am happy you enjoyed them!

Sleepin_rache_circa_92

almost 3 years ago RespectThePastry

This recipe was just yummy! I made a dill yogurt sauce for them..and served the croquettes with cilantro and grape tomatoes. Simple, easy, and healthy!

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almost 3 years ago TasteFood

I am so glad you liked them!

Karen_and_amy

about 3 years ago My Pantry Shelf

My mouth is watering!!!

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about 3 years ago Morgan

Sounds great. Will make them this weekend, but think I might shred some of the carrots so they have a little bit of crunch to them besides the fried outside.

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about 3 years ago TasteFood

I'm all for crunch - let me know how they turn out.

Dscn2212

about 3 years ago boulangere

Cynthia is a trusted source on Bread/Baking.

This looks wonderful, and hope to try it this weekend!

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about 3 years ago Panfusine

may I lay claim to try this on the editors pick list please!

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about 3 years ago TasteFood

Thank you for the EP review!

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about 3 years ago sweet pea

yep. definitely going to try these.. they sound delicious!

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about 3 years ago Midge

Sounds wonderful.

Hib_kitchen

about 3 years ago MyCommunalTable

Sounds great. Very pretty. Can imagine lots of different dishes to serve this with.

Kay_at_lake

about 3 years ago Kayb

Oh, wow. LOVE the sound of this. Making it tomorrow, to go with braised short ribs.

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about 3 years ago TasteFood

Thanks, Kayb! These will be delicious with short ribs.

Kay_at_lake

about 3 years ago Kayb

Made them for my gluten-intolerant daughter, who has just come home from the hospital with her first baby, my first grandchild. I can report that crushed Rice Krispies make a very acceptable sub for panko! She loved them.

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about 3 years ago TheWimpyVegetarian

I love this!! It sounds perfect for one of my vegetarian dinners!!

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about 3 years ago TasteFood

I'm so glad you like it!

Newliztoqueicon-2

about 3 years ago Lizthechef

I had my doubts but they were quickly quashed when I read through your recipe! These will be great with tomorrow's roast chicken...

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about 3 years ago TasteFood

phew!