Vegetarian Tomato Croquettes
- Ready In:
- 1hr
- Ingredients:
- 10
- Yields:
-
16 croquettes
- Serves:
- 4
ingredients
- 453.59 g ripe tomatoes
- 283.49 g ricotta cheese, drained and crumbled
- 2 eggs, beaten until foamy, plus
- 2 egg yolks
- 29.58 ml finely chopped parsley
- 1.23 ml freshly grated nutmeg
- salt & freshly ground black pepper
- 236.59 ml all-purpose flour
- 236.59 ml fine dry breadcrumb
- 473.18 ml olive oil or 473.18 ml canola oil, for frying
directions
- Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain.
- Mix the ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper, and mix well. Form the mixture into croquettes of about 2 inches long and 1 inch thick. The mixture should be firm; if it is too runny, add 1-2 tablespoons dry bread crumbs or freshley grated Parmesan cheese.
- Dredge the croquettes in the flour, dip them in the egg, and roll in the bread crumbs.
- Heat the oil in a large frying pan until very hot. Fry the croquettes in small batches until golden brown, about 10 minutes.
- Remove with a slotted spoon and drain well. Serve hot.
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