You have to try these delicious broccoli and cheese croquettes recipe! They bring back that classic flavors with a bit of a twist!
Here is a great appetizer to please any crowd. I recently served this one of my pop up dinners. Takes an american classic combination of broccoli and cheese and put it into a bite size portion. This can easily be prepped ahead of time so when your guests arrive you can simply fry them or bake them if you desire. For the recipe you basically make a thick bechamel with broccoli and cheese (the second time I made these I added some fresh chopped herbs for a little more flavor). Here is the recipe I hope you enjoy it.
Broccoli and Cheese Croquettes
2 tbsp of butter
8 tbsp of flour
2 tsp of garlic minced
3 cups of milk
1 head of broccoli shredded in a food processor
4 oz of petite basque grated
salt and pepper (optional chopped fresh herbs like: basil, tarragon, chives, oregano)
Yellow Romanesco
1/4 cup of almonds roasted
1 garlic clove
1 oz of parmesan cheese
2 bulgarian carrot chiles
1 large yellow tomato
1/4 cup of veganaise or mayo
1/4 cup of olive oil
salt to taste
Breading
2 cups of flour
egg wash (egg and milk)
4 cups of panko
salt
For the croquettes,
In medium pot on medium heat add butter and minced garlic. Cook for 1 minute until butter has melted and garlic has released its aroma. Add the flour to the pot and stir to make a roux. Add 1 cup of the milk and stir until all has been incorporated. Then add the rest of the milk and repeat the process. Bring the everything to a simmer and add all of the shredded broccoli. Cook for another 3-5 minutes until the milk is fairly thick. It should really stick to the back of a spoon. Once it is the consistency of a really thick gravy add the cheese (and optional herbs). Season with salt and pepper. Then pour out onto a sheet pan to cool evenly. Place into a refrigerator for a few hours so the mix is completely cold. Then take a small ice cream scoop and scoop out bite size portions. In 3 separate bowls place one with flour, the next one with egg wash, and the final bowl with panko bread crumbs. Make sure you season each bowl with salt and pepper. Then bread each portion first into the flour, second into the egg wash and third into the panko crumbs. Place on a sheet pan until you have all the portions breaded. Keep in the refrigerator until ready to use or in the freezer if done a day or two ahead of time.
For the Romesco,
Place all the ingredients into a vitamix except for the olive oil and salt. Puree all the ingredients for 30 seconds and then drizzle in the olive oil. Season with salt and set aside.
To finish,
Heat up frying oil to 325 degrees. Place a few croquettes in the oil and fry until golden brown. Strain off and season with salt. Top each croquette with romesco and micro broccoli leaf. Serve and enjoy!
