Ingredients with Measurements:
- 1 lb. potatoes, peeled and boiled
- 1 cup Cacioricotta di Bufala cheese, grated
- 1/4 cup Parmesan cheese, grated
- 2 eggs
- 1/2 cup breadcrumbs
- 1/4 cup all-purpose flour
- Salt and pepper, to taste
- Vegetable oil, for frying
Special equipment needed:
- Deep fryer or large pot for frying
- Mixing bowls
- Potato masher or fork
- Slotted spoon or tongs
Step-by-step instructions:
1. In a mixing bowl, mash the boiled potatoes until smooth.
2. Add in the Cacioricotta di Bufala cheese, Parmesan cheese, and one beaten egg. Mix well.
3. Season the mixture with salt and pepper to taste.
4. Form the mixture into small balls or croquette shapes.
5. In a separate bowl, beat the remaining egg.
6. In another bowl, mix together the breadcrumbs and flour.
7. Dip each croquette into the beaten egg, then coat in the breadcrumb mixture.
8. Heat the vegetable oil in a deep fryer or large pot to 350°F.
9. Fry the croquettes in batches until golden brown, using a slotted spoon or tongs to turn them over as needed.
10. Remove the croquettes from the oil and place them on a paper towel-lined plate to drain excess oil.
- Time:
Preparation time: 20 minutes
- Cooking time: 10-15 minutes
Temperature:
- Fryer or pot temperature: 350°F
Serving size:
- Makes approximately 20 croquettes
- Serving size: 2-3 croquettes per person
Nutritional information:
- Calories per serving: 180
- Fat: 9g
- Carbohydrates: 18g
- Protein: 7g
Substitutions for ingredients:
- Regular ricotta cheese can be substituted for Cacioricotta di Bufala cheese.
- Pecorino Romano cheese can be substituted for Parmesan cheese.
Variations:
- Add chopped herbs such as parsley or basil to the potato mixture for added flavor.
- Add chopped cooked bacon or ham to the potato mixture for a meatier version.
- Serve with a dipping sauce such as marinara or aioli.
Tips and tricks:
- Make sure the croquettes are well-coated in the egg and breadcrumb mixture to ensure a crispy exterior.
- Use a slotted spoon or tongs to turn the croquettes over in the oil to prevent them from breaking apart.
- Serve the croquettes immediately for the best texture and flavor.
Storage instructions:
- Leftover croquettes can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the croquettes on a baking sheet and bake in a preheated 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the croquettes on a platter with a sprinkle of chopped fresh herbs for added color and flavor.
Garnishes:
- Sprinkle with grated Parmesan cheese or chopped fresh herbs.
Pairings:
- Serve with a side salad or roasted vegetables for a complete meal.
Suggested side dishes:
- Arugula salad with lemon vinaigrette
- Roasted Brussels sprouts with balsamic glaze
- Grilled asparagus with lemon and Parmesan
Troubleshooting advice:
- If the croquettes are falling apart in the oil, try adding more breadcrumbs to the coating mixture to help bind them together.
Food safety advice:
- Make sure the oil is heated to the correct temperature to prevent the croquettes from absorbing too much oil and becoming greasy.
Food history:
- Croquettes originated in France in the 19th century and were traditionally made with leftover meat or fish.
Flavor profiles:
- Creamy, cheesy, and crispy.
Serving suggestions:
- Serve as an appetizer or side dish.
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Region: Italian