The day before, make Debbie Cusick’s Fauxtatoes
1 large head cauliflower, chopped, cooked very soft
1 clove garlic
3 oz. cream cheese
1 tbsp. butter
Salt and pepper to taste
Cook cauliflower with garlic. Drain thoroughly. Add remaining ingredients and mash, whip with a mixer, or blend in food processor. Chill overnight in fridge.
2 beaten eggs in small bowl
2 large packages rinds, crushed finely in food processor or blender
Hot oil, at least 1 inch deep (I used canola oil)
The chilled fauxtato mixture is very soft, so the next steps are a little messy. Scoop enough fauxtato mixture in fingers to make a ball about 1 1/2 - 2 inch diameter. Roll ball in beaten egg, then in crushed rinds. Place on plate to firm up slightly. Repeat until all fauxtato mixture is used. Fry a few at a time in hot oil, turning once, about 2 minutes a side, until nicely browned and crisp. Remove from oil and place on paper towel to drain. Repeat until all croquettes have been cooked.
These can be served immediately, but it is less problematic to make these well ahead (they can even be frozen) and reheat in 350 degree oven for 15-20 minutes (longer if frozen). Crispy, crunchy and yummy!