Vegetable croquettes (Croquettes de legumes)

Name: Vegetable croquettes (Croquettes de legumes)
Total time: 1 h
Yield: 20 croquettes
Cuisine: french
Ingredients: 1 cup cooked rice (see recipe); 1 small eggplant, about 3/4 pound, peeled; 1 small zucchini, about 1/2 pound, ends trimmed; 1 red or green sweet pepper, cored and seeded; 1 cup finely chopped onion; 1 teaspoon finely minced garlic; 1 cup peeled, seeded, red ripe tomato cut into quarter-inch cubes; 2 tablespoons peanut, vegetable or corn oil; 1 bay leaf; 1/2 teaspoon dried thyme; 3 tablespoons butter; 5 tablespoons plus 1/4 cup flour; 1 cup chicken broth; 1/2 cup milk; 4 egg yolks; Salt, if desired; Freshly ground pepper; 1/2 cup finely chopped fresh parsley; 1 teaspoon grated fresh ginger; 1 egg; 3 tablespoons water; 1 cup fine, fresh bread crumbs; Oil for deep frying

By Craig Claiborne and Pierre Franey

Total Time: 1 hour
Rating: 3(13)
Comments: Read comments

Featured in: Food; A LIFT UP FOR LEFTOVERS

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Ingredients

Yield:20 croquettes

1cup cooked rice (see recipe)
1small eggplant, about ¾ pound, peeled
1small zucchini, about ½ pound, ends trimmed
1red or green sweet pepper, cored and seeded
1cup finely chopped onion
1teaspoon finely minced garlic
1cup peeled, seeded, red ripe tomato cut into quarter-inch cubes
2tablespoons peanut, vegetable or corn oil
1bay leaf
½teaspoon dried thyme
3tablespoons butter
5tablespoons plus ¼ cup flour
1cup chicken broth
½cup milk
4egg yolks
Salt, if desired
Freshly ground pepper
½cup finely chopped fresh parsley
1teaspoon grated fresh ginger
1egg
3tablespoons water
1cup fine, fresh bread crumbs
Oil for deep frying

Ingredient Substitution Guide

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Preparation

Step 1
Prepare the rice and set it aside.
Step 2
Cut the eggplant into quarter-inch cubes. There should be about 3 cups.
Step 3
Cut the zucchini into half-inch cubes. There should be about two cups.
Step 4
Cut the pepper into half-inch pieces.
Step 5
Prepare the onion, garlic and tomato and set aside.
Step 6
Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper. Cook, stirring, until wilted.
Step 7
Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated. Do not brown the vegetables. Add the rice.
Step 8
Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk. Add the broth and milk, stirring vigorously with the whisk. When blended and smooth, cook about five minutes, stirring. Add the egg yolks and cook, stirring, about 30 seconds. Add salt and pepper to taste.
Step 9
Stir the sauce into the vegetable mixture. (Remove bay leaf.) Add the parsley and fresh ginger. Let stand until thoroughly cooled.
Step 10
Divide the mixture into 20 equal portions. Shape each portion into a ball. Roll the balls in the remaining quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
Step 11
Beat the egg with the water. Roll the croquettes into the egg mixture and then in the bread crumbs. Press to help crumbs adhere. Shake off excess.
Step 12
Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown.