Potato Ricotta Croquettes, also known as aloo paneer bread rolls is a popular Indian snack. They are delicious and easy to prepare for parties or even tea time.
Today was such a beautiful morning, we were greeted with the sun (after a 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.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…
Potato Ricotta Croquettes 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)
\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” or aloo paneer bread rolls
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 an 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 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 Ricotta Croquettes (Aloo Paneer Bread Rolls)
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
How to Make Potato Ricotta Croquettes:
- 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 croquettes)
- 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 a kitchen towel to soak any excess oil.
- Stack them on serving the dish and serve warm with choice of dip/sauce.
Tried Our Recipe – AWESOME!!!
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Potato Ricotta Croquettes - Aloo Paneer Bread Rolls
Potato Ricotta Croquettes, also known as aloo paneer bread rolls is a popular Indian snack. They are delicious and easy to prepare for parties or tea.
Ingredients
- 4 Large Boiled Potato – Peeled. You can use any variety of potatoes
- ½ Cup Ricotta Cheese (Paneer) – Crumbled
- ¼ Cup Parmesan Cheese
- ¼ Cup 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.
- 3 Tbsp of Flour – I’m using regular flour.
- 1 Tbsp Cornflour
Seasoning:
- ¼ Tsp Black Pepper Powder
- ½ Tsp Red Chili Powder – Optional
- 1 Tsp Salt (As per your taste)
Instructions
Make Bread Crumbs:
In a food processor, add bread-crumbs ingredients and pulse for 2 mins. (The crumbs, need to be smooth and even texture)
Make the Potato Ricotta Croquettes
- 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.
- 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 croquettes)
- 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 a kitchen towel to soak any excess oil.
- Stack them on serving the dish and serve warm with choice of dip/sauce.
Notes
Peas: I’m using frozen peas hence I’ve thawed them. (You may use fresh or frozen peas)
Bread: (You may use any bread of choice)
Flour: (You can use flour like whole-wheat flour too)
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 698Total Fat: 61gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 53gCholesterol: 15mgSodium: 666mgCarbohydrates: 96gFiber: 7gSugar: 6gProtein: 18g
2 Replies to "Potato Ricotta Croquettes"
A Boleyn July 2, 2015 (10:47 pm)
Great dish … simple and relatively inexpensive ingredients and tasty too. 🙂
Molly Kumar July 5, 2015 (7:02 pm)
I’m so glad you liked it, Thanks for visiting my blog 🙂