Best Croquette Mozzarella Sticks Recipe By Tasty Recipes

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

Croquettes With Plantain, Pumpkin Seed, Mozzarella And Pancetta Recipe by Tasty image

Here's what you need: medium potato, large ripe plantains, plain flour, pancetta, grated mozzarella cheese, eggs, bread crumbs, vegetable oil, japanese mayonnaise, suya spice, fresh parsley

Provided by Toyo Odetunde

Yield 16 servings

Number Of Ingredients 11

Ingredients

1 medium potato, peeled and chopped into eights
2 large ripe plantains, cut into thirds
3 tablespoons plain flour
3 tablespoons pancetta, chopped (Bacon lardons)
4 tablespoons grated mozzarella cheese
3 eggs, beaten
1 cup bread crumbs, and 3 tbsp of finely crushed pumpkin seeds mixed together
2 cups vegetable oil
½ cup japanese mayonnaise
2 tablespoons suya spice
1 tablespoon fresh parsley, optinal

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.

Nutrition Facts : Calories 420 calories, Carbohydrate 22 grams, Fat 35 grams, Fiber 1 gram, Protein 4 grams, Sugar 5 grams

JAPANESE HAM & CHEESE CROQUETTE (KOROKKE) RECIPE BY TASTY

Japanese Ham & Cheese Croquette (Korokke) Recipe by Tasty image

Here's what you need: medium potatoes, salt, ham, cheese, green onion, pepper, milk, flour, eggs, panko breadcrumbs, oil, green cabbage, tonkatsu sauce

Provided by Alvin Zhou

Categories Appetizers

Yield 6 servings

Number Of Ingredients 13

Ingredients

8 medium potatoes, peeled, cut into medium-sized chunks
2 teaspoons salt
1 cup ham, chopped into small pieces
¾ cup cheese, chopped into small pieces
½ green onion, chopped
1 teaspoon pepper
1 tablespoon milk
1 cup flour
4 eggs, beaten
2 cups panko breadcrumbs
oil, for frying
green cabbage, shredded, to serve
tonkatsu sauce, to serve

Steps:

Heat water in a pot to a simmer, then add the potatoes, 1 teaspoon salt, and stir.
Cover and simmer for about 10-15 minutes, until a fork can easily pierce the potatoes.
Dry the potatoes on a towel, allowing them to steam to remove excess moisture, then transfer to a large bowl.
Mash the potatoes until no large chunks remain.
Add the ham, cheese, onions, the other teaspoon of salt, pepper, and milk.
Mix until evenly incorporated.
Shape the potato mixture into 2-inch (3cm) discs.
Separate the flour, eggs, and bread crumbs into separate bowls.
Dredge the croquettes into the flour, shaking off any excess, then dip them into the eggs, and then coat them evenly in the bread crumbs.
Heat oil in a pot to 350°F (180°C).
Fry 2-3 croquettes at a time until golden brown, then drain on a rack or paper towels with a sprinkle of salt.
Cool, then serve with the cabbage and sauce!
Enjoy!