Fresh Fused Baklouti Olive Oil - Back in Da House & Better Than Ever!

(see recipe below + more on blog by searching with keyword "Baklouti")

IOO996

Baklouti Green (Fused) Chili Oil

From the Barbary Coast of North Africa, the extremely fruit forward Tunisian Baklouti pepper is rare and unique to this region. This award winning fused oil is the only example of a Baklouti chili olive oil in the world. Period. It is exclusive to Veronica Foods. Its made by crushing fresh, early harvest organic olives with an almost equal ratio of fresh, whole, green Baklouti chilies at our organic mill in Tunisia. After being crushed together, the two are mixed in the malaxer which fuses the fresh green essential oil of the Baklouti pepper with the organic olive oil. Baklouti adds a savory, tantalizing kick to salsas, dips, hummus, roasted potatoes, eggs, marinades, soups, grilled foods, vegetables, and more.  

CAUTION!  VERY HOT!! 

Country of origin: 

(Tunisia)


Crispy Baklouti Potato Croquettes
(vegetarian)


Crispy-crunchy on the outside, with soft billowy spicy Baklouti (fused) Agrumato potato on the inside, encasing a gooey melted cheese center.

Oh yeah baby.

Ingredients

3 pounds russet potatoes, peeled and cut in to 2" chunks

2 tablespoons Baklouti Chili Pepper Agrumato Olive Oil

1 tablespoon Garlic Infused Olive Oil

1/3 cup grated Parmesan cheese

1/2 pound mozzarella cheese cut in to 1/2" cubes

3 large eggs

1 tablespoon finely minced flat leaf parsley

2 teaspoons sea salt

fresh ground pepper to taste

1 1/2 cups fine bread crumbs

For frying: Use an extremely fresh, Certified Ultra Premium Extra Virgin Olive Oil with a very low FFA, and very high phenol content for high heat stability.

Directions 

Place the potatoes in a large pot with enough salted water to cover.  Bring to a boil and cook for approximately 15 minutes until the potatoes are tender.  Allow the potatoes to cool completely.  Mash the cooled potatoes, season with salt and pepper, and add the garlic infused olive oil, Baklouti Chili Pepper Agrumato, Parmesan, parsley, and one beaten egg.  Mix thoroughly and set aside.

Beat the remaining two eggs in a separate bowl, and add the bread crumbs to another bowl.

Line a baking sheet with parchment paper.

Form the potato mixture in to a 2" oblong shape.  Push a piece of mozarella in to the center of each oblong, and form the potato around in so that it is completely encased.  Coat each croquette in egg, and then roll in bread crumbs to thoroughly coat.  Set aside on the baking sheet.

Heat 2" of Ultra Premium Extra Virgin Olive Oi in a heavy frying pan over medium high heat.  When a deep fry thermometer reaches 375, fry the croquettes in batches until deep golden brown on all sides, about 2 minutes per side.  Enjoy immediately.

Makes approximately 20 croquettes