Butternut Squash Croquettes

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Inspired by podcast guest, Monica Lo, author of The Weed Gummies Cookbook, she’s also the creator behind Sous Weed, a website showcasing beautiful infused cuisine. There were so many incredible dishes on the site but these croquettes stood out. Using easy to find seasonal vegetables, cheese and a crispy breading, they hit all the right notes. As a bonus, I also tried her Garlic Aioli that serves as a simple dressing that elevates a dish without having to infuse an entire meal. Enjoy!

That stoner thing cuts across political lines.

Cheech Marin

Butternut Squash Croquettes

Monica Lo
Print Recipe
Course Side Dish
Cuisine Japanese
Servings 2

Ingredients
  

  • 1 medium butternut squash
  • 1 clove garlic finely minced
  • 1 Tbsp Potli Extra Virgin Olive Oil*
  • 1 Tbsp Potli Honey*
  • Salt and pepper
  • 1/3 cup shredded mozzarella
  • 1/2 cup all-purpose flour
  • 2 eggs beaten
  • 1 1/2 cup panko bread crumbs
  • Canola or avocado oil for deep frying

Instructions
 

  • Preheat oven to 400ºF and prepare a baking sheet with foil. Using a fork, poke holes in butternut squash and roast in oven for 45 minutes, until tender to the fork.
  • Cut roasted butternut squash in half and scoop out the flesh. Mash the butternut squash in a large mixing bowl with minced garlic, Potli Extra Virgin Olive Oil, Potli Honey, and season to taste with salt and pepper. Allow to cool.
  • To make the patties, take 1/4 cup of mashed butternut squash and roll into a ball. Use your thumb to make a dent in the center and add a pinch of shredded mozzarella. Use your hands to close the ball and form the butternut squash mash into an oval-shaped patty.
  • Prepare three bowls, one with flour, one with egg, and the final with panko bread crumbs. Coat each patty with flour, dip in beaten egg, and then coat with panko.
  • In a medium sized frying pan, heat canola oil to about 350ºF. Fry patties for 1-2 minutes, until golden brown, turning several times during cooking. Remove from oil and set on paper towels to drain. Serve hot.

Notes

*If you don’t have access to Potli Cannabis-Infused Olive Oil or Honey, feel free to substitute with your preferred dose of Sous Weed Olive Oil and Sous Weed Honey.
I used avocado oil for deep frying in lieu of canola
Keyword butternut squash, croquettes, honey, Monica Lo, olive oil, panko, sous weed, squash

Garlic Aioli

Monica Lo
Print Recipe
Course Side Dish
Cuisine American

Ingredients
  

  • 3 large egg yolks
  • 6 garlic cloves chopped
  • 1 Tbsp lemon juice
  • 1 tsp salt
  • 1/2 cup olive oil
  • 1/2 cup infused olive oil

Instructions
 

  • Add egg yolks, chopped garlic, and salt into a food processor.
  • Blend on low and slowly drizzle in both medicated and non-medicated olive oils 1/2 teaspoon at a time as the mixture emulsifies and thickens.
  • Once thick, blend in the lemon juice.
  • Blend until the aioli is a creamy, thick texture. Serve immediately or chill in fridge for up to a week.
Keyword aioli, garlic, mayo, Monica Lo, olive oil, sous weed

That’s it for this week friends.  Please email me any questions, comments, pictures of your creations or anything else, I love hearing from listeners!  Direct messages to bitemepodcast@fastmail.com or the podcast hotline..  

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Stay high,

Marge

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