15 January 2006

Potato and Ricotta Croquette Recipe

These are great to make in a deep fryer (or a deep pan with a thermometer), along with other fried "Sicilian street food" like panelle (chickpea flour fritters), and to serve for a movie night with lots of sea salt and lemon wedges and cold beer, and a big green salad to round out the "meal"! [Picture to follow once my film is processed]


-1 kg/ 2 lb potatoes (preferably old)
-100gms/ 1 cup grated mozzarella or other cheese
-100gms/ 1 cup dried breadcrumbs
-4 eggs
-500gms/ 1 lb ricotta
-chopped parsley
-salt and pepper
-oil for frying


1) Boil the potatoes until tender, then peel and mash
2) In a large bowl, mix the mashed potatoes, grated cheese, salt and pepper, parsley and a handful of the breadcrumbs
3) In another bowl mix the ricotta with salt and some nutmeg
4) On the counter set up a small container with water, a bowl with the beaten eggs, a plate with the breadcrumbs and a sheet of parchment or saran (or a large plate) to place the balls
5) With your hands dampened with the water, make small nests with the potato mixture, put a tiny spoon of the ricotta mixture inside, and seal with the potato mixture to form a ball
6) Dip each ball first in the eggs, then into the breadcrumbs
7) Deep fry the patties in hot oil (about 375 degrees)
8) Sprinkle with sea salt and serve hot with wedges of lemon


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