Thursday, June 26, 2014

Buckwheat and veggie yumballs

I have grown up with croquettes, especially the kind with a ham and oozy cheesy filling, enveloped by an oh-so-yummy thin layer of dough, coming in giant (snack bar) and tiny (party) sizes and every time I had a birthday party they were always snatching my attention, and the lucky ones that survived until the next day didn't escape my merciless delight. I at them at school. I ate them in my afternoons out. I ate them whenever I could.

I have made many kinds of croquettes; I started with rice croquettes to use leftovers, when I lived in the mountains and was learning to cook with a guy that teached me to like veggies. I have tried a few times, often making them very spicy for yumminess and digestibility, and today I came up with these.

The food naming police is going to say these aren't croquettes because there is no breadcrumbs involved. You can. I just felt like calling them yumballs because that is what they are. But they are also croquettes to me.

I used leftover homemade baby food (sorry An) from yesterday which was already delicious per se. It consisted from mashed potatoes, carrots and belgian endive (witloof, if you ever come across go for it, it is delicious - if you are into bitter leafy goodness like I am, at least).

I'm a disaster with frying, even more than with baking bread, but this one actually worked (yay!)

Let's get to the business:

Buckwheat and veggies yumballs

Yield: +- 25 balls
  • 2 cups mashed veggies (I used potato, carrot, belgian endive and egg - yes it is a veggie, on this recipe :-) )
  • 1 egg
  • 1/2 cup + extra buckwheat flour
  • 1 tsp-tbsp garlic powder or finely chopped garlic if you like it sharp
  • 1-2 tbsp curry powder
Cooking Directions
  1. Start heating the oil; be sure to not to let it smoke! Steam is fine. My stove has 6 settings, I put it on 5 for coconut oil and lower to 4 when it reaches the right point
  2. Add the egg and the salt and spices to the mashed veggies and mix well.
  3. Add half of the flour, mixing well and adding extra until it forms a dough that doesn't stick to your hands when they are well dried.
  4. Make sure everything is venly mixed.
  5. Throw a tiny piece of dough into the oil when it starts bubbling and if it starts frying right away - like in immediately - then make balls about 1.5" or 3.5 cm diameter (can vary), throwing each one directly into the frying oil, keeping them on a single layer and frying until golden brown. Count on a few minutes.
  6. Fish them with a frying ladle or a fork and put in a plate covered wth a kitchen paper towel to keep them crispy, rolling them around a bit.
  7. Sprinkle with cayenne pepper if you wish.
  8. Yummier when hot but still awesome the next day; it won't be crispy but it will be still full of tasty goodness.

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