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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
- How To Do The Pot podcast
- 1st Time I Bought Legal Weed – episode featuring Marge
- Sous Weed website
- DIY Edibles with Monica Lo episode
- Certified Ganjier cannabis sommelier program
- What is a croquette? Article
- What is sous vide cooking? Article
- Anova Immersion Circulator – this is the brand that I use
- The Weed Gummies Cookbook on Amazon
- PotLi Infused Olive Oil, Honey – website
Butternut Squash Croquettes
- 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
- 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.
- 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
- 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.
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 [email protected] or the podcast hotline..