Littlemafias Mozzarella Croquettes Food

LITTLEMAFIA'S MOZZARELLA CROQUETTES

Steps:

• Mix the flour,salt and pepper.
• Add the eggs in the middle of the flour mixture.
• Add the mozzarella and keep stirring.
• Shape into balls or croquettes and roll them in the breadcrumbs till well coated.
• Deep fry till they are golden brown.

RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES

Steps:

• Mix all ingredients except oil; let stand 5 min.
• Heat oil in large saucepan on medium-high heat. Add rounded tablespoonfuls of rice mixture, in batches; cook on all sides until browned. Drain on paper towels. Serve warm.

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY

Steps:

• Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
• Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
• Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
• Take a spoonful of potatoes and form into a patty.
• Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
• Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
• Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
• Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
• Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
• Let cool for a few minutes as they will be HOT.
• Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
• Enjoy!

CROQUETTES WITH PLANTAIN, PUMPKIN SEED, MOZZARELLA AND PANCETTA RECIPE BY TASTY

Steps:

• Boil the potato in one pot until completely soft/cooked through. Whilst the potato is boiling, boil the plantain pieces (skin on) in another pot until very soft (slightly overcooked). The plantain will become more yellow and begin to push out of the skins.
• Mash together the potato and plantain thoroughly in a bowl. Mix in the plain flour, then leave the mix to cool.
• Once cooled, take about a tablespoon of the mix and use your hands to roll it into a ball around 3.5-4 inches wide (adding or removing some of the mix as necessary).
• Use your finger or the end of a spoon or fork, to create a deep hole in the ball (around three quarters way through the ball) for the filling, making sure not to poke all the way through. Carefully stuff the hole with either pancetta or mozzarella.
• Take a little more of the mix to create a small 'lid' to cover the hole, then use your hands to carefully roll the ball again to re-shape it as necessary.
• Repeat to create around 8 pancetta balls, and 8 mozzarella balls.
• Use a spoon on your hands to cover each ball completely in the beaten egg, and then in the breadcrumb and pumpkin seed mix. Do this twice for each ball to ensure it is sufficiently coated.
• Set out the croquettes on a plate or tray ready to fry and heat the oil over a medium-high heat in a large frying pan.
• Test the oil is ready with one croquette first: it should begin to sizzle and fry immediately. If the croquette browns/blackens almost immediately, reduce the heat.
• Shallow fry the croquettes until they are a deep golden brown, rotating as necessary. Quickly and carefully remove the croquettes once browned with a spatula or tongs to avoid burning and set aside on a plate lined with kitchen towel (to help drain any excess oil).
• For the suya mayo, mix together the Japanese mayonnaise and suya spice thoroughly.
• Enjoy the croquettes very warm with the suya mayo as a dip.