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Pimiento-Cornmeal Croquettes
Credit:
Justin Walker
Recipe Summary
prep: 45 mins
total: 4 hrs 15 mins
Yield: Makes 36
Ingredients
Scallion Mayonnaise
1/2 cup mayonnaise
4 scallions, minced (1/3 cup)
Kosher salt and freshly ground pepper
Croquettes
Kosher salt and freshly ground pepper
3/4 cup medium- or coarse-ground cornmeal (not instant polenta)
8 ounces store-bought pimiento cheese spread (1 cup)
1/2 cup chopped cilantro
1 cup unbleached all-purpose flour
4 large eggs, whisked
2 cups panko breadcrumbs
Safflower oil, for frying
Radish microgreens or small cilantro leaves, for serving
Cook's Notes
To reheat from frozen, arrange croquettes on a parchment-lined baking sheet; bake at 400 degrees until heated through, about 15 minutes.
Gallery
Pimiento-Cornmeal Croquettes
Credit:
Justin Walker
Recipe Summary
prep: 45 mins
total: 4 hrs 15 mins
Yield: Makes 36
Gallery
Pimiento-Cornmeal Croquettes
Credit:
Justin Walker
Pimiento-Cornmeal Croquettes
Credit:
Justin Walker
Pimiento-Cornmeal Croquettes
Recipe Summary
prep: 45 mins
total: 4 hrs 15 mins
Yield: Makes 36
Recipe Summary
prep: 45 mins
total: 4 hrs 15 mins
Yield: Makes 36
prep: 45 mins
total: 4 hrs 15 mins
prep:
45 mins
total:
4 hrs 15 mins
Yield: Makes 36
Makes 36
Ingredients
Ingredients
1/2 cup mayonnaise
4 scallions, minced (1/3 cup)
Kosher salt and freshly ground pepper
Kosher salt and freshly ground pepper
3/4 cup medium- or coarse-ground cornmeal (not instant polenta)
8 ounces store-bought pimiento cheese spread (1 cup)
1/2 cup chopped cilantro
1 cup unbleached all-purpose flour
4 large eggs, whisked
2 cups panko breadcrumbs
Safflower oil, for frying
Radish microgreens or small cilantro leaves, for serving
Directions
Scallion Mayonnaise: Stir together mayonnaise and scallions. Season with salt and pepper. Refrigerate in an airtight container up to 3 days. (Makes 1/2 cup.)
Croquettes: In a heavy pot, bring 4 cups water to a boil; add 1 teaspoon salt. Slowly stir in cornmeal in a thin stream, whisking constantly. Reduce heat to low and cook, stirring occasionally, until cornmeal is tender and has thickened, 25 to 30 minutes. Remove from heat; stir in cheese spread and chopped cilantro. Season with salt and pepper. Pour mixture into an 8-by-8-inch straight-sided baking dish. Let cool completely, then refrigerate, covered, until firm, at least 2 hours and up to 2 days.
Turn cornmeal mixture out onto a cutting board. Slice into thirty-six 1 1/4-inch squares. Place flour, eggs, and panko in separate shallow dishes. A few at a time, coat squares in flour, shaking off excess; then dip in egg, letting excess drip off. Dredge all sides in breadcrumbs, patting to adhere.
In a large cast-iron skillet, heat 1/2 inch of oil over medium-high until a few panko crumbs dropped in sizzle immediately. Working in batches, add squares to skillet and cook, turning occasionally, until all sides are golden and crisp, 4 to 5 minutes. (If browning too quickly, reduce heat.) Transfer squares to paper towels; season with salt. Serve with a dollop of scallion mayonnaise and garnished with greens; or let cool completely and freeze in a single layer on a parchment-lined baking sheet, covered tightly with plastic wrap, up to 2 weeks.
Cook's Notes
To reheat from frozen, arrange croquettes on a parchment-lined baking sheet; bake at 400 degrees until heated through, about 15 minutes.
Cook’s Notes
To reheat from frozen, arrange croquettes on a parchment-lined baking sheet; bake at 400 degrees until heated through, about 15 minutes.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Pimiento-Cornmeal Croquettes
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Reviews:
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All Reviews for Pimiento-Cornmeal Croquettes
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
