Vegetarian Garlic Croquettes

About

These vegetarian croquetas emulate traditional croquetas with a crispy, fried outside and a tender, soft inside. In lieu of a potato filling, this cauliflower filling is spiced with a hint of nutmeg and a load of garlic that pairs perfectly with a pinch of parmesan. A little patience is needed to make these little guys, but it’s deliciously worth it!

*Please note that you will need enough grapeseed oil to fill your cooking pan at least ½-inch high. The amount in the ingredient list is for nutritional purposes only.

Ingredients

8 ounce cauliflower, raw
2 clove garlic
¼ cup, shredded parmesan cheese, fresh (hard)
¼ teaspoon salt
¼ teaspoon black pepper, ground
¼ teaspoon nutmeg
½ cup almond flour
1 cup, shredded parmesan cheese, fresh (hard)
1 large raw egg
2 tablespoon grapeseed oil

Instructions

Bring a large pot of water to a boil. Chop and boil your cauliflower until the vegetable is tender but does not fall apart – about 5-7 minutes.
Discard the water. In a food processor, combine the cauliflower with the garlic, first amount of parmesan, salt, pepper, and nutmeg. Pulse until the cauliflower turns into a paste.
Once the filling is cool enough to handle, use your hands or a spoon to form 6 large balls. They will be a little soft to handle, so do this part swiftly and immediately place them on a sheet tray or large dish.
After forming the croquetas, place them in a freezer. These croquetas need to be completely frozen to cook properly, so freeze for at least 6 hours. When you’re ready to begin cooking, combine the almond flour and second amount of parmesan on a large dish. Whisk the egg in a small bowl, and set aside.
*Please see note in recipe description. In a large skillet, pour in grapeseed oil to about ½-inch to 1-inch high. Heat the oil on high heat. Only when the oil is ready, then (one at a time) remove each croqueta from the freezer, dip it first in the egg, then the almond flour mix, and then immediately into the oil.
Cook the croquetas on high heat for approx. 6 minutes, turning them over for even cooking. Use a pair of tongs for easy moving. When each side is fully cooked, the croqueta should easily release from your skillet.
Transfer the croquetas to a paper towel to absorb excess oil.
Allow to cool for a few minutes before enjoying!