Cheese Croquettes (Crocchette di Ricotta)
Instructions
Boil the peeled potatoes in lightly salted water, drain, pass the potato masher.
The sieved ricotta purée, stirring until it is completely mixed.
Saute the finely chopped onion in olive oil, add the crushed garlic, beaten egg, herbs, salt and pepper.
When the egg will be raddensato, remove from heat and let the mixture cool, then embed the potatoes.
Make croquettes, flour them and fry them in plenty of hot oil.
Ingredients and dosing for 4 persons
- 500 g of potatoes
- 250 g of roman ricotta
- 1 onion
- 1 clove of garlic
- 1 egg
- 1 tablespoon of chopped herbs
- Olive oil
- Salt
- Pepper
- Flour