WHITE BEAN CROQUETTES STUFFED WITH MOZZARELLA AND TOMATO

White Bean Croquettes Stuffed With Mozzarella And Tomato image

Provided by Molly O'Neill

Time 25m

Yield Twelve servings

Number Of Ingredients 8

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3 19-ounce cans cannellini beans, drained and rinsed
3 cloves garlic, peeled and chopped
2 1/4 teaspoons kosher salt
Freshly ground pepper to taste
9 tablespoons plus 3/4 cup dry bread crumbs
About 42 1/4-inch cubes cold fresh mozzarella
About 42 1/4-inch pieces of sun-dried tomato
Vegetable oil for deep frying

Steps:

Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
Form the mixture into balls, using a slightly rounded tablespoon for each one. Press 1 piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
Working in batches, deep-fry the balls until nicely browned (it is important to keep the oil around 365 degrees). Drain on paper towels. Serve hot.