Not Your Toddler's Carrot Croquette

February 26, 2011


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

Ingredients

For the carrot croquettes

  • 8 large carrots, peeled, sliced 1/4 inch thick
  • 1 3/4 cups 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)

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
In This Recipe

Directions

For the carrot croquettes

  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. Combine all the ingredients in a bowl and mix together.

More Great Recipes:
Vegetable|Carrot|Chile Pepper|Cilantro|Coriander|Cumin|Green Onion/Scallion|Lemon Juice|Make Ahead|Serves a Crowd|Fry|Vegetarian

Reviews (21) Questions (1)

21 Reviews

Jamie L. January 15, 2018
Any suggestions to helps these not fall apart quite so easily? They taste incredible!! My two year old loves them but it makes her crazy when they fall apart... Eggs?
 
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!!!!!!!!!!!!!!!!!!!!!!
 
Author Comment
TasteFood May 15, 2011
Hooray, I am happy you enjoyed them!
 
RespectThePastry May 15, 2011
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!
 
Author Comment
TasteFood May 15, 2011
I am so glad you liked them!
 
My P. March 23, 2011
My mouth is watering!!!
 
Morgan March 18, 2011
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.
 
Author Comment
TasteFood March 18, 2011
I'm all for crunch - let me know how they turn out.
 
boulangere March 18, 2011
This looks wonderful, and hope to try it this weekend!
 
Panfusine March 10, 2011
may I lay claim to try this on the editors pick list please!
 
Author Comment
TasteFood March 17, 2011
Thank you for the EP review!
 
sweet P. March 3, 2011
yep. definitely going to try these.. they sound delicious!
 
Midge February 27, 2011
Sounds wonderful.
 
MyCommunalTable February 26, 2011
Sounds great. Very pretty. Can imagine lots of different dishes to serve this with.
 
Kayb February 26, 2011
Oh, wow. LOVE the sound of this. Making it tomorrow, to go with braised short ribs.
 
Author Comment
TasteFood February 26, 2011
Thanks, Kayb! These will be delicious with short ribs.
 
Kayb March 4, 2011
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.
 
TheWimpyVegetarian February 26, 2011
I love this!! It sounds perfect for one of my vegetarian dinners!!
 
Author Comment
TasteFood February 26, 2011
I'm so glad you like it!
 
Lizthechef February 26, 2011
I had my doubts but they were quickly quashed when I read through your recipe! These will be great with tomorrow's roast chicken...
 
Author Comment
TasteFood February 26, 2011
phew!