Black garlic mini croquette

This mini croquette is lovely and soft on the inside and nice and crispy on the outside. Black garlic is made by fermenting normal heads of garlic over several weeks by means of a carefully controlled moisture and heating process. The sugars and amino acids combine to produce melanoidin, which gives the garlic its rich black colour. Black garlic is healthier than the white variety as it contains double the amount of antioxidants.

Creation by Maurits van der Vooren.

Black garlic mini croquette

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potatoes (Bonken Frieslander)



black garlic



Sosa Air Bag Farina






egg yolk



egg white




Preparation method

  • Peel the potatoes, chop into pieces, and boil in water with added salt to taste for approx. 20 minutes.
  • Drain the potatoes and steam them dry on a low heat.
  • Push the potatoes through a potato ricer.
  • Push the black garlic through a fine sieve and add to the potato purée.
  • Mix with one tablespoon flour, 20g butter, and salt and pepper.
  • Leave the mixture in the refrigerator to cool down.
  • Use an ice cream scoop to create nice round balls from the mixture.
  • Roll the balls through the flour, then through the egg white, and lastly through the Air Bag Farina.
  • Bake them at 180°C for approx. 3 minutes.                                                  

Serving suggestions

  • As an aperitif or other snack.
  • As a potato garnish to go with a main dish.

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