Potato and Ricotta Croquettes

 Today was such a beautiful morning, we were greeted with the sun (after week of fog) peeking from the grumpy clouds and some fog still lingering over the lush green mountains.
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.
Potato-Croquette

Potato and Ricotta Croquette

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 ♥♥♥

NOTE:

 
  • 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.

 

Potato and Ricotta Croquettes
Serves: 2 People
Serving Suggestion: Serve Hot with favorite
Dip / Sauce
 
Tools:
Medium
Pot – For Frying the croquette.
Food Processor – For making bread crumbs
Large Bowl – For mixing the ingredients together.
Large Plate – For placing uncooked croquette
Ice-Cream Scoop – For measuring croquette size (OPTIONAL)
Paper Napkin/Towel – To soak any excess oil from the cooked croquette
Serving Dish
 
Ingredients:
4 Large Boiled Potato – Peeled. You can use any variety of potatoes
½ Cup Ricotta Cheese (Paneer) – Crumbled
¼ Cup Parmesan Cheese – You may use any mild flavor cheese of choice
¼ Cup Peas – I’m using frozen peas hence I’ve thawed them. (You may use fresh or frozen peas)
1 Cup Canola Oil – For Frying. (You may use any flavorless oil of choice)
 
For Making Bread-Crumbs
6 Slices of Bread – I’m using whole
wheat bread. (You may use any bread of choice)
3 Tbsp of Flour – I’m using regular flour. (You can use flour like whole-wheat flour too)
1 Tbsp Cornflour
 
Seasoning:
¼  Tsp Black Pepper Powder
½  Tsp Red Chili Powder – Optional
1 Tsp Salt (As per your taste)
 
Method: 
 
  • 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
    2mins.
  • 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.
ricotta-croquette
Fresh Croquette served with mint chutney

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