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Capicolli and cheese croquettes

Dig into these comforting fried potato balls filled with capicolli and cheese
  • Serves 4
  • Prep time 30 min, Cooking time 15 min
  • Careful: cheesy and delicious
  • Appetizers
  • Appetizers
  • Breakfast
  • Déjeuner
  • Hors d’oeuvres
  • Kid friendly
  • Kid friendly
  • Main course
  • Pizza
  • Plaisir pour les enfants
  • Salad
  • Sandwich
  • Ingredients
    • Stuffing
    • 600 g mashed potatoes
    • 200 g Mild flat Roma Capicolli
    • 2 egg yolks
    • 50 g Parmesan (or mozzarella), grated
    • 2 c.s. chopped chives (optional)

     

    • Outer layer
    • 4 eggs
    • 1 tbs milk
    • 200g breadcrumbs
    • 50 g Parmesan (or mozzarella), grated
    • Black pepper
    • Kosher salt
    • Olive oil
  • Preparation
    • 1 Fry the Capicolli and mix in a bowl with the egg yolks, mashed potatoes, parmesan and chives (optional). Roll into balls about the size of an eggs and flatten slightly.
    • 2 Cool in the refrigerator for 25 minutes.
    • 3 Beat the 4 eggs in a bowl and add the milk
    • 4 Combine the breadcrumbs and parmesan cheese in another bowl.
    • 5 Pour 1 cm oil in a skillet and place over medium-high heat.
    • 6 Soak the mixed balls in the bowl of eggs, then roll in bread crumbs.
    • 7 Repeat and FRY in batches, with a space around each croquette. Turn until Golden on all sides, for 3-4 minutes.
    • 8 Remove and pat dry and serve with a squeeze of lemon and a green salad crisp

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