White-Bean Croquettes
- Total Time
- 20 minutes, plus several hours' refrigeration
- Rating
- Notes
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Ingredients
Yield:12 servings
- 319-ounce cans cannellini beans, drained and rinsed
- 3cloves garlic, peeled and chopped
- 2½teaspoons kosher salt
- ½teaspoon freshly ground black pepper
- 9tablespoons plus ¾ cup dry bread crumbs
- ½pound fresh mozzarella, cut into about 42¼-inch cubes
- 12sun-dried tomatoes, cut into ¼-inch pieces
- Vegetable oil for deep frying
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
488 calories; 31 grams fat; 5 grams saturated fat; 0 grams trans fat; 20 grams monounsaturated fat; 5 grams polyunsaturated fat; 39 grams carbohydrates; 7 grams dietary fiber; 2 grams sugars; 16 grams protein; 638 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
- Step 2
Form the mixture into balls, using a slightly rounded tablespoon for each one. Press one piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
- Step 3
Working in batches, deep-fry the balls until nicely browned -- it is important to keep the oil about 365 degrees. Drain on paper towels. Serve hot.
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Cooking Notes
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Sylvia
This recipe is not worth making. Not flavorful and the croquettes fell apart during frying probably because they are very mushy and needed more breadcrumbs in the mixture
Cam
Delicious! I ended up skipping the 3/4 coating of bread crumb at the end and they turned out great
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