“Maca Croquettes. A firm favorite with anyone who pulls up a bar chair at Andina, these croquetas are lovingly rolled in full view of our customers by Head Chef Luca Depalo. The avocado yogurt dip is smooth and cooling – you can use it as a dip for this and many other yummy snacks, too.” –Martin Morales
Recipe excerpted with permission from Andina: The Heart of Peruvian Food by Martin Morales, published by Quadrille. Click here to purchase your own copy.
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 15 grams piece of ginger, peeled and grated
- 60 grams plain yogurt
- 1 egg
- 120 grams feta, crumbled
- 60 grams polenta flour
- 60 grams gluten-free flour
- 5 grams maca powder
- 1 teaspoon baking powder
- 1 teaspoon bicarbonate of soda
- 1/2 teaspoon ground cumin
- vegetable oil, for deep frying
- coriander or parsley leaves, to serve
- salt and freshly ground black pepper
Avocado Yogurt Dip
- 100 grams plain yogurt
- 1/2 ripe avocado, peeled, destoned and flesh mashed
- juice of 1/2 lime
- To make the croquetas, put the olive oil in a small saucepan and add the onion. Sauté quite briskly over a medium heat until softened and slightly caramelized (about 10 minutes), then add the ginger. Cook for a further 1 minute, then remove from the heat and allow to cool.
- Put the yogurt and egg in a large bowl with the feta and whisk to combine, then add the cooled onion and ginger mixture. In a separate bowl, mix all the dry ingredients together and season with plenty of salt and pepper, then incorporate into the yogurt, egg, onion and ginger mixture.
- Form the mixture into 24 balls of equal size, then chill in the fridge for at least 1 hour.
- Meanwhile, make the avocado yogurt by blitzing the ingredients together in a food processor or blender until smooth. Season with salt and pepper.
- When you’re ready to cook the croquetas, remove them from the fridge. Half-fill a large saucepan with vegetable oil, or use a deep-fat fryer, and heat the oil to about 180°C. Fry the croquetas in batches, removing them with a slotted spoon when they float to the top and are a deep golden brown. Set aside to drain on kitchen paper, then transfer to a serving plate.
- Serve sprinkled with a few coriander or parsley leaves and with the avocado yogurt on the side for dipping.