Bocconcini Croquettes with Basil and Red Pepper
Back
Bocconcini Croquettes with Basil and Red Pepper
Open in full-screen mode

Bocconcini Croquettes with Basil and Red Pepper

Preparation
20 MIN
Cooking
10 MIN
Makes
20 croquettes

Ingredients

SAUCE

CROQUETTES

Preparation

SAUCE

  1. In a blender, purée all the ingredients. Season with salt and pepper. Refrigerate.

CROQUETTES

  1. Preheat the oil in the deep fryer to high. Line a baking sheet with paper towels.
  2. Place the flour in a shallow bowl. Place the eggs in another shallow bowl. Season with salt and pepper. Place the breadcrumbs in a third shallow bowl.
  3. Roll each bocconcini in the flour, then dip in the egg. Shake off excess and roll in the breadcrumbs. Dip once more in the egg and roll again in the breadcrumbs.
  4. Fry the croquettes 6 or 7 at a time until golden, 2 to 3 minutes. Drain on the baking sheet.
  5. For each serving, thread a basil leaf, a croquette and a square of red pepper onto a toothpick.
  6. Serve with the sauce as a dip.

Note

You can easily prepare the croquettes in advance and refrigerate them. Prior to serving them, simply reheat the croquettes on a baking sheet in the oven at 180 °C (350 °F) for 8 to 10 minutes, and then thread them with a basil leaf and a square of red pepper onto a toothpick.

Comment

  1. Can you please add the reheating tip? Merci!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum