Dairy-Free Medianoche Croquettes

Ingredients

• about 450 g Cooked Pork Shoulder
• about 225 g Cooked Ham
• 0.5 cup Dill Pickles
• 2 tbsp Yellow Mustard
• about 113 g Dairy-Free Cream Cheese
• 0.5 cup All-Purpose Flour
• 2 Egg Replacement
• 1 cup Breadcrumbs
• 2 cups Vegetable Oil

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Finely chop the about 450 g Cooked Pork Shoulder into very small pieces. Finely chop the about 225 g Cooked Ham into very small pieces. Finely chop the 0.5 cup Dill Pickles into very small pieces.
2. 2In a large bowl, combine the chopped pork shoulder, chopped ham, chopped dill pickles, 2 tbsp Yellow Mustard, and about 113 g Dairy-Free Cream Cheese. Mix everything together thoroughly until it is well combined.
3. 3Take about 1 tablespoon of the mixture at a time and roll it between your hands to shape it into small, oblong croquettes, about 5.08 cm long.
4. 4Set up your breading station by placing the 0.5 cup All-Purpose Flour in one shallow bowl, the 2 Egg Replacement in a second shallow bowl, and the 1 cup Breadcrumbs in a third shallow bowl.
5. 5Carefully coat each croquette by first rolling it in the 0.5 cup All-Purpose Flour, then dipping it completely into the 2 Egg Replacement, and finally pressing it into the 1 cup Breadcrumbs until it is fully covered.
6. 6Pour the 2 cups of Vegetable Oil into a large, heavy-bottomed pot or deep fryer, ensuring there is enough oil to submerge the croquettes. Heat the oil over medium-high heat until it reaches 175°C.
7. 7Carefully place a few croquettes at a time into the hot oil, making sure not to overcrowd the pot. Fry the croquettes for 3-5 minutes, turning them occasionally, until they are golden brown and crispy on all sides.
8. 8Using a slotted spoon, remove the cooked croquettes from the hot oil and place them onto a plate lined with paper towels to absorb any excess oil. Repeat frying with the remaining croquettes.
9. 9Serve the Dairy-Free Medianoche Croquettes hot.

Substitutions

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