Cook: 10 minutes
Serves: Makes: 30 approx
This is a fun party snack that you can make for your family and friends to show them how rich and indulgent plant-based food can be. You can make these croquettes with a dipping sauce of shoyu [Japanese-style soy sauce], rice syrup and lemon, but I love to eat them just as they are.
METHOD
In a bowl, combine the carrot, parsnip, silken tofu, flour and sea salt and mix well with a spoon.
Heat the oil in a heavy-based saucepan (it should reach 4 cm up the side of the pan) over high heat until it reaches 180°C. The oil is ready when two wooden chopsticks dipped into the oil sizzle vigorously around their edges.
Using an ice-cream scoop or regular spoon, place small quantities of the batter into the hot oil and deep- fry for 2–3 minutes, until crisp and golden brown.
Remove the croquettes from the oil and drain on paper towel, then serve immediately.
Adapted from ‘Plantbased: 80 Nourishing, Umami-rich Recipes from the Kitchen of a Passionate Chef’ is published next week by Smith Street Books
To get more recipes, click here to sign up for our free JC food newsletter.
Support the world’s oldest Jewish newspaper
Ingredients
1 carrot (about 90 g) grated
1 parsnip (about 120g) grated
400g silken tofu, drained
100g unbleached plain flour
½ tsp sea salt
500-750 ml organic sunflower oil, for deep-frying