Monday, September 6, 2010

White Bean Croquettes

3 cans white beans, drained and rinsed
3 cloves garlic, finely minced
1 tsp. salt
1/2 tsp freshly black pepper
1/2 c. plus 3/4 cup dry Italian bread crumbs
1/2c. freshly grated Parmesan cheese
About 1/2 lb mozzarella cheese, cut into small cubes
1/2 c. sun-dried tomatoes, chopped pretty fine

Marinara dipping sauce

Vegetable oil for deep frying

Puree the beans. Add the garlic, salt, and pepper. Stir in the 1/2 c. italian bread crumbs and Parmesan cheese. Refrigerate several hours, until firm.

Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and a pinch of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.

Deep-fry the balls, a few at a time, until nicely browned. Drain on paper towels. Serve hot with a marinara dipping sauce.

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