I have a question about the recipe "Not Your Toddler's Carrot Croquette" from TasteFood. Cantonese be made ahead and re-heated the next day? Thanks, nt
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
Hopefully TasteFood will weigh in, but I think your best bet for prepping ahead of time would be to cook and mash the carrots, and mix in everything except for the breadcrumbs. Then the day you're cooking them mix in the breadcrumbs, roll in the reserved breadcrumbs and pan fry.
Keep wine & water cool all day (yes, even at the beach).
Sips Under the Sun
How to Make Cold Brew Iced Tea
A Centuries-Old Technique
A Super Simple Meal Plan
Careful! Our Hits are Hot