Country Garlic Croquettes

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Credit: Didier Loire
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Instructions

Step 1: Croquettes

Peel the garlic cloves and remove the sprouts. Blanch three separate times before cooling.

Finish cooking in salted water, and then wring well in a dishtowel.

Strain the garlic cloves and the egg yolks together using a tamis to form a purée. Mix well using a spatula.

Add the softened butter, olive oil and finely chopped basil. Season with salt and freshly ground pepper.

Mix until it is smooth.

Using a piping bag, squeeze out marble-sized portions, and freeze to harden.

Bread the croquettes by rolling them first in flour, then in the eggs, and then in the breadcrumbs. Make two layers of breading.

Step 2: Finishing

Heat frying oil to 320°F (160°C) and plunge the croquettes in it. Cook the croquettes in small batches.

Drain well on paper towels and season with fleur de sel and freshly ground pepper. The croquettes can be served in a napkin or as a side dish or garnish for another dish.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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