Crispy Croquettes made with Ripe 'Ulu
A crispy & savory croquettes recipe made with ripe breadfruit by Chef Dan Robayo from Magic's Beach Grill. Serve them as a delicious appetizer, side, or entrée.
16 oz ripe ‘ulu (peeled, cored, and steamed), diced
½ cup grated Reggiano (Parmesan may be substituted if need)
¼ cup Maui onion, finely diced
1 tsp garlic clove, finely minced
1 tsp fresh rosemary, finely minced
3 Tbsp heavy cream
1 whole egg
1 tsp coarse salt
2 cups Panko (Japanese breadcrumbs)
2 whole eggs
1 tsp coarse salt
Grate steamed ‘ulu in a food processor with grating blade, or alternatively grate by hand on a standard cheese grater. Set aside.
Gently sauté diced onion, garlic and rosemary until just sweated, chill quickly
In a mixing bowl add grated breadfruit, reggiano, onion-garlic mixture, heavy cream, and salt. Mix well, mixture should be tacky. Adjust consistency as needed with warm water, adding 1 Tbsp at a time until tackiness is achieved.
Set up a breading station- first bowl with 2 whipped eggs, second bowl with Panko.
Form croquettes into tight 2oz balls (about the size of a meatball) and dunk in egg wash, then Panko, set in a single layer for storage or fry immediately.
Fill a small handled pot (2-3 qt pot) halfway up with oil and heat oil to 350 degrees. You can use a candy thermometer to test the temperature, or alternatively you can test to see if the oil is ready by sprinkling a small amount of Panko in the oil and if it starts sizzling, the oil is ready. TAKE CARE TO NOT OVERFILL THE POT.
Place croquettes on a large serving spoon and slowly lower into the oil, fry for 2-3 minutes until golden brown and remove to a paper towel lined plate to drain. Set aside until ready for plating.