CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY
Here's what you need: russet potato, garlic, fresh flat-leaf parsley, grated parmesan cheese, large eggs, salt, black pepper, mozzarella cheese, all-purpose flour, plain breadcrumbs, oil, marinara sauce, fresh parsley
Provided by Kiano Moju
Categories Appetizers
Yield 24 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
- Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
- Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
- Take a spoonful of potatoes and form into a patty.
- Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
- Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
- Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
- Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
- Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
- Let cool for a few minutes as they will be HOT.
- Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams
CROQUETTES WITH PLANTAIN, PUMPKIN SEED, MOZZARELLA AND PANCETTA RECIPE BY TASTY
Here's what you need: medium potato, large ripe plantains, plain flour, pancetta, grated mozzarella cheese, eggs, bread crumbs, vegetable oil, japanese mayonnaise, suya spice, fresh parsley
Provided by Toyo Odetunde
Yield 16 servings
Number Of Ingredients 11
Steps:
- Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
- Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
- Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
- Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
- Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
- Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
- Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
- Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
- Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
- Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
- For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
- Enjoy the croquettes very warm with the suya mayo as a dip.
Nutrition Facts : Calories 420 calories, Carbohydrate 22 grams, Fat 35 grams, Fiber 1 gram, Protein 4 grams, Sugar 5 grams
RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES
What happens when you combine cheese with rice, egg, flour and seasonings? It transforms into these crisp Ricotta, Mozzarella & Parmesan Rice Croquettes.
Provided by My Food and Family
Categories Dairy
Time 30m
Yield 20 servings
Number Of Ingredients 9
Steps:
- Mix all ingredients except oil; let stand 5 min.
- Heat oil in large saucepan on medium-high heat. Add rounded tablespoonfuls of rice mixture, in batches; cook on all sides until browned. Drain on paper towels. Serve warm.
Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g
POTATO CROQUETTES
Crunchy potato croquettes, a great way to use up leftover mashed potatoes, flatter any meal.
Provided by Martha Stewart
Categories Food & Cooking Appetizers Finger Food Recipes
Yield Makes 6
Number Of Ingredients 7
Steps:
- In a large bowl, stir together mashed potatoes and parsley; season with salt and pepper. In a shallow bowl, place flour; season with salt and pepper. In another shallow bowl, whisk egg with 1 tablespoon water. In a third shallow bowl, place 1 1/2 cups breadcrumbs.
- Form potato mixture into 3/4-by-2-inch logs. Roll in flour, shaking off excess, dip in egg wash, then roll in breadcrumbs to coat. In a heavy medium saucepan, heat 1 1/2 inches vegetable oil over medium-high until hot. In batches, fry croquettes until golden brown on all sides, about 2 minutes per batch, turing as needed. Drain on paper towels.
LITTLEMAFIA'S MOZZARELLA CROQUETTES
Make and share this Littlemafia's Mozzarella Croquettes recipe from Food.com.
Provided by littlemafia
Categories Cheese
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Mix the flour,salt and pepper.
- Add the eggs in the middle of the flour mixture.
- Add the mozzarella and keep stirring.
- Shape into balls or croquettes and roll them in the breadcrumbs till well coated.
- Deep fry till they are golden brown.
Nutrition Facts : Calories 741.7, Fat 29.5, SaturatedFat 16, Cholesterol 195.6, Sodium 850.6, Carbohydrate 77.4, Fiber 2.9, Sugar 2.5, Protein 39
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- In a saucepan, cover the potatoes with cold water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let cool. Pass the potatoes through a ricer into a large bowl. Stir in the mozzarella and parsley and season with salt and pepper. Shape the mixture into 8 oval croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.
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- Spread the bread crumbs in a shallow bowl. In another shallow bowl, beat the eggs with the mustard, garlic and a pinch each of salt and pepper. Dredge the croquettes in the bread crumbs, tapping off the excess. Dip the croquettes in the beaten egg mixture to coat, then dredge again in the bread crumbs, pressing lightly to help the crumbs adhere.
- In a large saucepan, heat 1 inch of vegetable oil to 350°. Working in 2 batches, fry the croquettes, turning, until golden and crisp, about 3 minutes per batch. Transfer to paper towels to drain. Serve with the tomato sauce.
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