Goes well with…
As an appetizer, with a salad, or as a warm bite for a wine tasting evening….
Tips… if you intend to serve it to your kids, slice the croquette in halves before you do so…they will cool off quicker.
1Separate 1 egg yolk.
2Chop the ham and the mozzarella in very small pieces.
3Wash the Parsley and chop it fine.
4In a big mixing bowl, pour the leftover risotto, the egg yolk, the Parmesan and the Mozzarella cheese, the Ham and the Parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed together.
5Wisk two eggs into a medium-small bowl.
6Prepare a plate (or small bowl) with the flour and one with the breadcrumbs. Roll, roll, roll your balls…
7One by one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it again into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintaining its round shape while cooking, but also it will keep the warmth inside for a while after they are cooked…
8Heat up about 1 ½ cup of Canola oil in a non- stick pan.
9Prepare two plates lining them with some paper towel, to dry the balls as they come out of the pan. When the oil is ready start frying the croquettes; remember the order you put them into the pan…the first one into the oil, will be the first one to be turned over, and the first one to come out…keep it in mind!
10The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out…when it happens, if it happens, there is nothing you can do about it, and the dish won’t get affected in any way.
Note — Remember that you are cooking leftovers. The risotto is already cooked and seasoned, so really, the whole purpose of the croquette is to recycle it! As long as the balls are fried decently, you do not have to worry about “cooking time”.
Debi and Gabriele