Delectable Veggie-Packed Cuban Snack: Vegetarian Croquetas de Vegetales
Discover the delightful fusion of Cuban and vegetarian cuisine with this scrumptious recipe for Vegetarian Croquetas de Vegetales. Served alongside a zesty garlic aioli, these mouthwatering treats will transport you straight to Cuba's vibrant culinary scene.
Allergens
Egg (mayonnaise), Dairy (mozzarella cheese)
Ingredients
- 1 cup cauliflower florets 1 medium carrot, grated 1 small zucchini, grated 1/2 cup breadcrumbs 1/4 cup vegetable broth 1/4 cup shredded mozzarella cheese 1/4 cup fresh parsley, chopped 1/4 teaspoon ground cumin Salt and pepper, to taste Cooking oil (e.g., canola or vegetable) For the Garlic Aioli: 1/2 cup mayonnaise 2 cloves garlic, minced 1 tablespoon fresh lemon juice Salt and pepper, to taste
Instructions
- In a food processor, pulse cauliflower florets until they resemble rice grains. Transfer to a large mixing bowl.
- Add grated carrot, zucchini, breadcrumbs, vegetable broth, mozzarella cheese, parsley, cumin, salt, and pepper to the bowl. Mix well, ensuring all ingredients are evenly distributed.
- Form 1 inch diameter cylinders using the mixture, placing them on a lined baking sheet. Refrigerate for at least 30 minutes to firm up.
- In a shallow dish, prepare breadcrumbs seasoned with salt and pepper. Roll each croqueta in the breadcrumbs to coat evenly.
- Heat cooking oil in a deep saucepan over medium heat. Fry croquetas until golden brown, turning occasionally for even browning. Remove from oil and place on paper towels to drain excess oil.
- For the garlic aioli, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Serve the croquetas warm with a side of garlic aioli for dipping.
Chef’s Insight
The key to perfecting these croquetas is ensuring that they are well-seasoned and evenly coated in breadcrumbs.
Notes
Adjust the seasonings to your taste preference.