Sunday, August 14, 2011

Risotto Croquettes

Exactly what is a croquette? According to Wikipedia it's a small food roll containing most any sort of combination of ingredients then deep fried. 

So why aren't Mozzarella Sticks called cheese croquettes?

I don't know...

Was watching this cooking show the other night. The one with the ridiculously beautiful couple living in Tuscany enjoying what looks like the perfect little life and making all these unbelievably gorgeous traditional Italian dishes. 
You know which show I'm talking about right?
I can never remember the name.

Anyway, on this particular episode they did several little appetizers. 
Beautiful. Mouth watering. Simple?

This time yes...sort of.

I will go through the pain and suffering of stirring risotto every night if I can have these the next day. These little fried food items are totally worth it.

note: Leftover is key. I made the risotto to serve at dinner then tried to roll some of the warm mixture into little balls. Not fun. Also then tried to take a couple spoonfuls and freeze for about a half hour. Even less fun. Use leftover risotto. It will make life so much easier for you.


3 cups leftover risotto
1 cup finely chopped ham
dash or two of salt 
(since the risotto is leftover it will already be perfectly seasoned and adding ham will make it plenty salty enough)
4 turns of the fresh pepper grinder
(I apologize that I don't have an exact measurement for this)
some chopped fresh chives
vegetable oil for frying


1 cup of flour
1 cup of milk
1 1/2 cups seasoned bread crumbs
(add a few turns of salt to the bread crumb bowl before dredging)

(I really don't like the word dredging but I can't think of a better one right now)

parsley for garnish
parmesan cheese for garnish

(leftover risotto...not real pretty)


In a medium sized bowl break down the egg yolk.
Then add the chopped ham.

Add your risotto, salt and chives.

Mix well.

 Roll into balls.
Mine were about the size of golfballs.

Lay out onto a plate then place back in the fridge for at least a half hour.
(This is a great prep ahead dish/appetizer)

When ready, dredge each ball in flour then milk then bread crumbs.
Yes, in that order.
(Don't forget to add some salt to the bread crumb bowl)

Pour about a 1/4" oil into your skillet - I used my usual 10" skillet.
Then fry until browned and crispy and delicious. Flip once and let second side cook. Remove and let rest on a plate covered with a couple paper towels.

Garnish with grated parmesan cheese and some fresh parsley.
Let sit about five minutes before serving.


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