Also, as you might have read on my blog/facebook/Insta/Twitter and other social media, I’m starting this ♥ Valentines Week Special ♥ where I’ll be sharing some easy, scrumptious and fun recipes for just the two of you but you’re most welcome to share them with two or more.
Now, when I say “Two of You”, it can definitely be your plus one but how about sharing it just exclusively with someone you admire ….could be your mom / dad / child / friend / colleague or just about anyone who means so much but we never were able to express the same to them. And that is the reason why I wanted to make it a “Valentines Week” celebrations !
So the first recipe that I’m going to share is “Potato Ricotta Croquettes”. This is my special Shout-Out recipe for my best friend, with whom I’ve devoured these again and again over endless conversations and beautiful moments.
Now, who doesn’t love biting into a warm deep fried croquette but it’s kinda time consuming to make them. Croquettes are usually made using a mix of potato-cheese or meat and then dipping in a egg-mix, flour and bread crumbs before frying. BUT this recipe is almost like one pot mix with some added green peas and doesn’t use egg. So I can’t stress enough that how easy and quick it is and just so yummy. Just one note of caution — You can’t stop at just one 🙂
Enjoy n Share the Love ♥♥♥
- 1. I’m preparing bread-crumbs at home but you can use store bought to save some extra time.
- 2. I’m using an Ice-Creep Scoop for measuring and making the croquettes even in size, but you can use spoon or hand for the measurement.
Dip / Sauce
Pot – For Frying the croquette.
wheat bread. (You may use any bread of choice)
- In a large bowl, grate the boiled potato. (You can mash them too but grating them gives them an even texture.)
- Now, add crumbled ricotta cheese, peas and gently mix everything into an even paste.
- In a food processor, add bread-crumbs ingredients and pulse for 2 mins. (The crumbs, need to be smooth and even texture)
- Add bread crumbs, seasoning, parmesan cheese to the potato paste and mix everything evenly with a
light hand. (If you over mix or use too much strength, the croquette would be dense in taste)
- Evenly divide the mixture using an ice-cream scoop (makes about 12 medium croquette)
- Now, use little water to wet your hands and shape each divided mixture into a cylindrical shape or any
shape of choice.
- Heat oil in a large pot for about 2 minutes on high and reduce the heat to medium.
- Now add, 2-3 croquette and let them fry for a minute. (If they are not fully submerged in oil, then quote oil on the side up)
- Turn croquette to the other side and let it cook for a minute. Turn them again and now let them cook for
- Transfer the cooked croquette on kitchen towel to soak any excess oil.
- Stack them on serving dish and serve warm with choice of dip/sauce.
|Fresh Croquette served with mint chutney|