Best Yellow Pepper Remoulade Recipes

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POTATO CROQUETTES WITH YELLOW-PEPPER REMOULADE



Potato Croquettes with Yellow-Pepper Remoulade image

Mashed potatoes and caramelized onions form the base of these croquettes, which are rolled in breadcrumbs and fried until crisp and golden brown for a delicious appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Number Of Ingredients 10

3 russet potatoes (about 1 3/4 pounds)
Coarse salt
3 tablespoons extra-virgin olive oil
1 large onion, finely chopped (about 1 cup)
4 large eggs
Freshly ground pepper, to taste
1 3/4 cups all-purpose flour
1 cup panko
About 4 cups vegetable oil, for frying
Yellow-Pepper Remoulade

Steps:

  • Put potatoes into a saucepan, and add enough cold water to cover. Bring to a boil, and add 1 tablespoon salt. Reduce heat, and simmer until tender, about 30 minutes. Drain, and let cool slightly. While potatoes are warm, peel and pass through a ricer or a food mill.
  • Heat olive oil in a skillet over medium heat. Add onion, and cook until golden, about 15 minutes. Add onion to potatoes. Stir in 2 eggs, salt, and pepper. Let cool.
  • Put flour, remaining 2 eggs, and panko into 3 separate dishes. Lightly beat eggs. For each croquette, scoop out 2 tablespoons potato mixture, then shape into an oval. Dredge in flour, coat with egg, then roll in panko. Place on a rimmed baking sheet. Repeat with remaining potato mixture. Cover, and refrigerate for at least 6 hours (or overnight).
  • In a large cast-iron skillet or a medium saucepan, heat vegetable oil to 350 degrees. Fry croquettes in batches (do not overcrowd skillet) until golden brown, about 4 minutes. Turn croquettes occasionally as they cook to brown evenly on all sides. Drain on paper towels. Season with salt. Serve with remoulade.

YELLOW-PEPPER REMOULADE



Yellow-Pepper Remoulade image

This creamy sauce makes a great accompaniment to Potato Croquettes, as well as cold chicken, fish, or shellfish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 1/2 cups

Number Of Ingredients 13

1 yellow bell pepper
1 large egg, plus 1 large egg yolk, room temperature
1 small garlic clove
2 teaspoons smooth Dijon mustard
1 teaspoon white-wine vinegar
1/2 teaspoon coarse salt
3/4 cup extra-virgin olive oil
1/4 cup canola oil
6 green olives with pimientos, coarsely chopped
3 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons capers, coarsely chopped
1/4 cup creme fraiche
1 teaspoon fresh lemon juice

Steps:

  • Roast pepper directly over the flame of a gas-stove burner or under a broiler, turning often, until lightly charred on all sides. Place in a bowl, cover with plastic wrap, and steam 10 minutes. Scrape blackened skin from pepper, then cut in half, remove seeds, and coarsely chop.
  • Put bell pepper, egg and yolk, garlic, mustard, vinegar, and salt in a food processor. With machine running, add 1/2 cup olive oil, 1 teaspoon at a time. Pour in remaining 1/4 cup olive oil and the canola oil in a slow, steady stream, processing until emulsified. Transfer to a bowl, and stir in olives, parsley, capers, creme fraiche, and lemon juice.

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