Prep Time: 20
Cooking Time: 10-15
As an appetizer, with a salad, or as a warm bite for a wine tasting
if you intend to serve it to your kids, slice the croquette in halves before you do will cool off quicker.
2 Cups of leftover risotto, cold from the fridge.
1/3 Cup of freshly grated Parmesan cheese
½ Cup of ham
½ Cup of Mozzarella Cheese
1 handful of fresh Parsley
1 Cup all purpose flour
Canola or vegetable oil
Separate 1 egg yolk.
Chop the ham and the mozzarella in very small pieces.
Wash the Parsley and chop it fine.
In a big mixing bowl, pour the leftover risotto, the egg yolk, the Parmesan and the Mozzarella cheese, the Ham and the Parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed together.
Wisk two eggs into a medium-small bowl.
Prepare a plate (or small bowl) with the flour and one with the breadcrumbs.
Roll, roll, roll your
One by one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it again into the breadcrumbs.
By doing this you will create a nice crust on the outside of the croquettes, it will help maintaining its round shape while cooking, but also it will keep the warmth inside for a while after they are
Heat up about 1 ½ cup of Canola oil in a non- stick pan.
Prepare two plates lining them with some paper towel, to dry the balls as they come out of the pan.
When the oil is ready start frying the croquettes; remember the order you put them into the first one into the oil, will be the first one to be turned over, and the first one to come it in mind!
The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills it happens, if it happens, there is nothing you can do about it, and the dish won’t get affected in any way.
Note — Remember that you are cooking leftovers. The risotto is already cooked and seasoned, so really, the whole purpose of the croquette is to recycle it! As long as the balls are fried decently, you do not have to worry about “cooking time”.
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