Tomato Croquettes Recipe

Ingredients

Serve 4

• 1 lb/500 g ripe tomatoes

• 10 oz/300 g Ricotta cheese, crumbled                    

• 2 eggs, beaten until foamy, + 2 egg yolks

• 2 tbsp finely chopped parsley

• 1/4 tsp freshly grated nutmeg

• salt and freshly ground black pepper to taste

• 1 cup/150 g all purpose/plain flour

• 1 cup/125 g fine dry bread crumbs

• 2 cups/500 ml oil, for frying

Method:

1. Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain.

2. Mix the Ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper and mix well.

3. Form the mixture into croquettes of about 2 inches (4-cm) long and 1 inch (2.5-cm) thick. The mixture should be firm; if it is too runny, add 1-2 of tablespoons dry bread crumbs or freshly grated Parmesan cheese.

4. Roll the croquettes in the flour, dip them in the egg, and roll in the bread crumbs.

5. Heat the oil in a large frying pan until very hot and fry the croquettes in small batches for about 10 minutes, or until golden brown.

6. Remove with a slotted spoon and drain well on paper towels. Serve hot.