Pimento Avocado Croquettes
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Credit: Vijay Sadhu, Chef, Cook Hall at the W, Dallas Victory Hotel, Dallas
The National Culinary Review, November/December 2015
3 red bell peppers
½ lb. unsalted butter
1 small yellow onion, diced
4 cups all-purpose flour, divided
2 cups heavy cream
2½ cups Louisiana hot sauce
½ t. onion powder
2½ cups shredded cheddar cheese
Salt, to taste
1 cup avocado paste
3 cups full-fat buttermilk
4 cups panko
Oil, for frying
1) On hot grill, grill bell peppers until flesh chars. Place blackened peppers in bowl; cover tightly with plastic wrap. Allow to sit at room temperature for 10 minutes. Rub peppers with kitchen towel to remove charred skin. Remove stem and seeds; finely dice. Set aside.
2) Melt butter in hot saucepan over medium heat. Saute onion in butter until translucent. Add 2 cups flour, stirring constantly with wooden spoon; cook for 4 minutes. (Do not let flour brown.) Slowly add cream, whisking continuously. Cook until mixture is like a thick sauce. Add hot sauce and onion powder. Stir in diced peppers, cheese and salt. (Make sure heat is not too high, or butter will separate.)
3) Remove pan from heat. Spread croquettes mixture on sheet pan to cool. Add avocado paste; mix well. Set aside.
4) To form croquette balls, shape by hand. Coat in remaining 2 cups flour; dip in buttermilk. Coat in panko. Fry croquettes until golden-brown. Serve immediately.
24 croquettes (6 portions)
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