30 minutes | Serves 4
This is a great way to use left over risotto, meat, and/or potatoes. While Thanksgiving is not a holiday celebrated in Italy, my mother managed to Italianize it but building in her own tradition of making croquette with the turkey and mashed potato leftovers. Nice touch if you ask me:) Traditionally made with a béchamel sauce to mix in for a creamy finish. I make it easier on myself by skipping this step. These are complimented nicely by a fresh mixed green salad as a main coarse or are great as an appetizer.
3 cups of cooked risotto
1 egg beaten
1/4 cup of parmesan cheese
1 teaspoon salt
1/2 teaspoon pepper
Optional- cubes of any other cheese you have lying around
2 cups plain bread crumbs
1 cup of grape seed oil for frying
Mix risotto, beaten egg, cheese, salt and pepper all together in a mixing bowl. Prep work station by placing bread crumbs on a plate. Have an additional 2 plates available for later use. Form croquette into cylinders about 3 inches long, 1 inch wide, and 1 inch thick. Each time you form one, roll it in the bread crumbs before placing it on one of the additional plates. Once all croquette are formed, heat grape seed oil until smoking hot and then fry these suckers up. Brown them on all sides, about 5 minutes per side. Place a paper grocery bag on the last plate in order to soak up excess grease and transfer cooked croquette onto plate. Salt to taste and serve.