The Empty Fridge is a monthly series where we challenge that formidable void
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Up this month: Croquettes and Spicy Pickled Carrots
This week has been one of those weeks. You know the kind I'm talking about. One of those weeks where you have so much going on you just don't have time to make it to the grocery store, let alone the desire to really cook anything. Yes, it's been a week of pizza and thai food.
But, if you're anything like me, take-out gets old really fast. So with my desire for real food outweighing my lack of desire to cook, I searched inside my very empty fridge and this is what I found.
If there had been bread in there I would have made a sandwich and called it a day. But instead, I reached into my pantry and found a bag of Masa (fine corn meal) and decided to give Masa croquettes a shot. And just to lighten things up, I made a batch of quick pickled carrots with ginger and red pepper flakes, plus. . .
. . . a little yogurt dipping sauce.
So. Much. Better. Than. Take-out.
Croquettes and Spicy Pickled Carrots
- 1 cup masa flour
- 1/2 cup all-purpose flour
- 1/2 tsp baking powder
- 1/2 cup milk
- 1 egg
- Filling ingredients (whatever you have on hand)
- Coconut oil (or vegetable oil) for frying.
- About 2 cups shredded carrots
- I piece of ginger roughly 2" shredded
- 1/4 tsp red pepper flakes
- 1 cup apple cider vinegar
- Salt (to taste)
- Sugar (to taste)
- Plain yogurt
- Fresh herbs
In a small saucepan bring the vinegar to a boil. Remove from heat and add the pepper flakes, carrots, and ginger. Toss the ingredients together and then salt and sugar to taste. Place in a jar and allow to cool (these quick pickles can be eaten immediately).
To make a simple yogurt sauce, mix plain yogurt, a bit of lemon juice and your favorite herbs and spices.
To make the croquettes, whisk the masa, flour, and baking soda in a bowl and add a pinch of salt. In a separate bowl, whisk the egg and milk. Add the liquid mixture to the flour mixture and stir until just combined. If it is too sticky you can add a bit more masa, and if it is too dry add a bit more milk. Just make sure not to over mix.
When the dough is ready, take a small pinch in your hand and flatten it out into a little circle. Add the ingredients you'd like and pinch it closed. Give it a quick roll and set it aside. Repeat for the rest of the croquettes.
Heat a cast iron skillet on the stove with roughly 3 tablespoons of coconut oil (or vegetable oil). Fry the croquettes a few at a time (they go quickly) and serve immediately on a bed of greens with the pickled carrots and the dipping sauce.
Somewhere between an empanada and a croquette, these little lovelies are the perfect kid friendly food.
With the Kids:
*Last time in the Empty Fridge: Home Alone