Carrot Croquettes with a Salty Parmesan Punch
Reinvent the classic potato croquette appetizers by using a healthier ingredient. The sweet and savory mix of the carrots that melt into your mouth and the salty, gooey parmesan will freshen up your senses. Served with a salad of greens or a glass of cold, sour milk, it’s a treat!
Servings Prep Time
4persons 30minutes
Cook Time
8minutes
Servings Prep Time
4persons 30minutes
Cook Time
8minutes
Ingredients
Instructions
Preparation
  1. Wash the carrots and peel it, cut it and prepare it for boiling in a cooking pot with cold water and a dash of salt;
  2. Grate the parmesan cheese;
  3. Separate the egg yolk;
  4. Wash and chop the chives;
  5. Ground the pepper and the nutmeg.
Instructions
  1. Boil the carrots. Put the cooking pot on the stove and bring it to a boil. When the carrots soften (within 15 minutes or so), take it out with the skimmer. Mash it with the ricer and let it cool.
  2. Add the egg yolk and the grated parmesan, the flour, the chopped chives and the spices (nutmeg, pepper, salt) to the puree. Mix it all well until the flavors blend together.
  3. Drizzle some oil into a pan. Add the bread crumbs when it’s hot. Keep stirring until it turns from loose into crumbly once again. Set it aside to cool down when it’s ready.
  4. Prepare the carrot croquettes. Shape 12 croquettes out of the carrot puree, using your hands. Roll them through the fried bread crumbs. Set them aside, on a plate, when they’re perfectly coated.
  5. Cook the carrot croquettes with salty parmesan in the air fryer. Preheat the air fryer to 392°F (200°C). When it has reached the right temperature, snuggle half of the croquettes into the basket of the fryer. Put it back in and let it sit for about 4 minutes. Take them our if they become crispy brown or adjust the timer of extra cooking if necessarily. Repeat the steps for the other half.