Recipes
Photo by Emily Sterne www.emilysterne.com/food
Ingredients
3 eggs, separated
1 package silken tofu
1 tablespoon sesame oil
1/2 bunch scallions sliced thinly
2 tablespoon minced cilantro
2 cups 1/8-dice zucchini
1 cup corn flour
1 cup balsamic vinegar
1 cup Chinese black vinegar
Kosher salt and freshly ground black pepper to taste
Canola oil to fry
Directions
Preheat fryer of canola oil to 375 degrees or use stock pot filled 1/3 full. In a food processor fitted with blade, add the egg yolks, tofu and sesame oil and blend smooth. Transfer to a bowl and fold in scallions, cilantro and zucchini. Meanwhile, whip egg whites to soft peak. Fold those into zucchini mixture and season. Place in corn flour in a dish and add quenelles of the mixture and carefully lift and place in oil. Fry until golden, brown and delicious, about 2 minutes. Carefully remove croquettes to a paper towel-lined plate. Meanwhile, in a non-reactive saucepan combine balsamic vinegar and Chinese black vinegar and simmer until reduced to pancake syrup consistency. To serve, drizzle vinegar syrup on top of croquettes.
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