These croquettes are a fusion of coconut, seafood, and spices, capturing the essence of Hawaiian flavors. They make for a unique and delicious appetizer that your guests with epicurean tastes are sure to enjoy.
INGREDIENTS
- 1/2 coconut, grated
- 1 cup cow’s milk
- 2 tablespoons butter
- 5 tablespoons flour
- 1 1/2 teaspoons salt
- 1 teaspoon paprika
- 1 teaspoon grated onion
- 2 cups cold, boiled, shredded mullet or firm white fish
- 2 cups cold, boiled, chopped lobster
- Fine cracker crumbs (for coating)
- 1 egg, slightly beaten
- 1/4 cup water
- Cooking oil (for frying)
- Olives (for serving)
INSTRUCTIONS
1. Prepare the Coconut and Milk Mixture:
- Grate the meat of half a coconut and place it in a mixing bowl.
- Add 1 cup of cow’s milk to the grated coconut and mix thoroughly.
- Strain the coconut and milk mixture through a cloth to extract the liquid. Set it aside.
2. Create a Roux:
- In a saucepan over low heat, melt 2 tablespoons of butter.
- Gradually add 5 tablespoons of flour to the melted butter, stirring constantly until the mixture becomes smooth and thick.
3. Combine Roux with Coconut and Milk Liquid:
- Slowly pour the strained coconut and milk liquid into the roux, stirring constantly. Continue to cook and stir until the mixture thickens considerably.
4. Season the Mixture:
- While stirring, season the mixture with 1 1/2 teaspoons of salt, 1 teaspoon of paprika, and 1 teaspoon of grated onion. Stir until the seasonings are well incorporated.
5. Add Fish and Lobster:
- Incorporate 2 cups of cold, boiled, shredded mullet or firm white fish into the mixture.
- Add 2 cups of cold, boiled, chopped lobster as well.
- Stir the mixture until the fish and lobster are evenly distributed.
6. Allow to Cool:
- Allow the mixture to cool. It should become firm enough to shape into croquettes or balls.
7. Shape and Coat the Croquettes:
- Take a rounded tablespoonful of the mixture and shape it into croquettes or balls.
- Roll each croquette in fine cracker crumbs to coat it evenly.
8. Prepare the Egg Wash:
- In a shallow bowl, mix 1 beaten egg with 1/4 cup of water to create an egg wash.
9. Coat in Egg Wash and Cracker Crumbs:
- Dip each cracker-crumb-coated croquette into the egg wash, ensuring it is well coated.
- Roll the croquette once more in cracker crumbs.
10. Fry the Croquettes:
- Heat cooking oil in a deep pan until it’s hot enough to fry a piece of bread to a golden brown while counting to forty.
- Carefully place the croquettes into the hot oil and fry for about a minute or until they are golden brown.
- Use a slotted spoon to remove the croquettes from the oil and drain them on paper towels.
11. Serve with Olives:
- Arrange the Hawaiian Croquettes à la “The Bird of Paradise” on a serving platter.
- Serve them alongside olives as a delightful appetizer or dish.
