What is the technique for making crispy, non-oily vegetable cutlets or croquettes?

Question

What's the technique for crispy, non-oily vegetable cutlets? Learn how to make croquettes that are perfectly golden brown and not greasy.

Answer 1

To achieve crispy, non-oily vegetable cutlets, ensure the vegetables are dry, use a fine breadcrumb coating, and fry at the correct temperature (around 175°C or 350°F).

Detailed Explanation:

Making crispy, non-oily vegetable cutlets involves several key steps:

1. Prepare the Vegetables: The most important step is to ensure your vegetables are as dry as possible. Excess moisture will lead to soggy cutlets that absorb too much oil. After boiling or steaming the vegetables, mash them well and spread them out on a tray lined with paper towels to remove excess moisture. You can even refrigerate them for a while to further dry them out.
2. Binders: Use a good binder to hold the cutlet mixture together. Options include mashed potatoes (ensure they are dry and not watery), breadcrumbs (soaked in milk or water and then squeezed dry), cornstarch, or chickpea flour (besan). Experiment to find the binder that works best for your recipe.
3. Coating: A proper coating is crucial for crispiness. Use fine breadcrumbs for the best results. You can also add a little semolina (sooji) to the breadcrumbs for extra crunch. A double coating (flour, then egg wash, then breadcrumbs) can also enhance crispiness. Make sure the cutlets are evenly coated.
4. Frying Temperature: The oil temperature is critical. Aim for around 175°C (350°F). If the oil is too cool, the cutlets will absorb too much oil and become soggy. If it's too hot, the outside will burn before the inside is cooked through. Use a thermometer to monitor the oil temperature.
5. Frying Technique: Don't overcrowd the pan. Fry the cutlets in batches to maintain the oil temperature. Turn them gently to ensure even browning.
6. Draining: After frying, place the cutlets on a wire rack to drain excess oil. This allows air to circulate around them, preventing them from becoming soggy.

Pro Tip:

Chill the shaped cutlets in the refrigerator for at least 30 minutes before frying. This helps them hold their shape and prevents them from falling apart in the hot oil.