Cauliflower croquettes

Cauliflower croquettes

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(1 ratings)

Prep: 25 mins Cook: 20 mins plus chilling

Easy

makes 12

Upgrade a comfort classic into a modern snack to nibble during drinks with friends. These delicious deep-fried cauliflower croquettes are seriously addictive

Nutrition and extra info

  • Vegetarian

Nutrition: per croquette

  • kcal155
  • fat9g
  • saturates3g
  • carbs12g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.23g
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Ingredients

  • ½ cauliflower, chopped into florets
    Cauliflower

    Cauliflower

    coll-ee-fl-ow-ah

    A brassica, like cabbage and broccoli, cauliflower is a mass of tiny, tightly packed flower…

  • 200ml milk

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • 6 tbsp plain flour
  • 25g butter
    Butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 50g strong cheddar, grated
    Cheddar

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 50g dried breadcrumbs (see tip)
  • 25g parmesan (or vegetarian alternative), finely grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 1 egg, beaten
    Eggs

    Egg

    egg

    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • oil, for deep frying and brushing

Method

  1. Put the cauliflower florets into a large saucepan and cover with boiling water. Bring up to the boil and cook for 5 mins or until tender. Drain really well then allow to cool. Once cold enough to handle chop them up into small pieces and set aside.

  2. Pour the milk into a saucepan with half the flour and add the butter. Whisk together and slowly bring to the boil mixing all the time, until smooth and thick. Add the cooked cauliflower and the cheddar and mix well and season to taste with salt and pepper. Leave to cool in the pan.

  3. Once the cauliflower mixture has cooled spread it out on a large sheet of oiled cling film. Roll into a long sausage shape and wrap tightly in the cling film. Chill in the fridge for at least an hour or overnight.

  4. Tip the remaining flour onto a plate and season with salt and pepper. On another plate mix together the breadcrumbs and the parmesan then put the bowl of beaten egg next to it. Unwrap the cauliflower filling and cut or pinch off 12 short lengths and roll into small sausage shapes to form the inside of the croquettes – it’s a good idea to put a little oil on your hands as the mixture is quite sticky. Put each one into the flour first and roll them to coat. Next dip them in the egg followed by the parmesan crumbs. Half-fill a medium sized saucepan with the oil and heat until the oil reaches 180C (you can also do this in a deep-fat fryer). If you can’t measure the temperature, a piece of bread should sizzle and turn golden in 15-20 seconds.

  5. Deep fry 3 or 4 croquettes at a time in the oil, lifting out once golden brown using a slotted spoon. Leave them to drain on a plate lined with kitchen paper until all the croquettes are fried.

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Comments, questions and tips

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dgjbear
18th Oct, 2017
5.05
I did these as part of a Sunday lunch a few weeks ago. What with the other veg and everything else I decided to make them up beforehand and fry them off, draining them on kitchen paper. I then put them on a greaseproof lined baking tray to cool. When needed I put them in a pre heated 160 degree oven for 15 minutes. They came out hot and crunchy and were the hit of the afternoon.
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