Vegetarian Tomato Croquettes Recipes

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VEGETABLE CROQUETTES (CROQUETTES DE LEGUMES)



Vegetable croquettes (Croquettes de legumes) image

Provided by Craig Claiborne And Pierre Franey

Categories     appetizer

Time 1h

Yield 20 croquettes

Number Of Ingredients 23

1 cup cooked rice (see recipe)
1 small eggplant, about 3/4 pound, peeled
1 small zucchini, about 1/2 pound, ends trimmed
1 red or green sweet pepper, cored and seeded
1 cup finely chopped onion
1 teaspoon finely minced garlic
1 cup peeled, seeded, red ripe tomato cut into quarter-inch cubes
2 tablespoons peanut, vegetable or corn oil
1 bay leaf
1/2 teaspoon dried thyme
3 tablespoons butter
5 tablespoons plus 1/4 cup flour
1 cup chicken broth
1/2 cup milk
4 egg yolks
Salt, if desired
Freshly ground pepper
1/2 cup finely chopped fresh parsley
1 teaspoon grated fresh ginger
1 egg
3 tablespoons water
1 cup fine, fresh bread crumbs
Oil for deep frying

Steps:

  • Prepare the rice and set it aside.
  • Cut the eggplant into quarter-inch cubes. There should be about 3 cups.
  • Cut the zucchini into half-inch cubes. There should be about two cups.
  • Cut the pepper into half-inch pieces.
  • Prepare the onion, garlic and tomato and set aside.
  • Heat the two tablespoons of oil in a large, heavy skillet and add the onion, garlic and pepper. Cook, stirring, until wilted.
  • Add the eggplant, zucchini, tomato, bay leaf and thyme and cook, stirring, about five minutes or until the liquid from the tomato has evaporated. Do not brown the vegetables. Add the rice.
  • Melt the butter in a saucepan and add the five tablespoons of flour, stirring with a wire whisk. Add the broth and milk, stirring vigorously with the whisk. When blended and smooth, cook about five minutes, stirring. Add the egg yolks and cook, stirring, about 30 seconds. Add salt and pepper to taste.
  • Stir the sauce into the vegetable mixture. (Remove bay leaf.) Add the parsley and fresh ginger. Let stand until thoroughly cooled.
  • Divide the mixture into 20 equal portions. Shape each portion into a ball. Roll the balls in the remaining quarter cup of flour. Mold them into the desired form: spheres, cylinders, pyramids or flat cakes.
  • Beat the egg with the water. Roll the croquettes into the egg mixture and then in the bread crumbs. Press to help crumbs adhere. Shake off excess.
  • Heat the oil for deep frying. Add the croquettes a few at a time and cook about four minutes or until golden brown.

Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 12 grams, Fat 6 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 2 grams, Sodium 216 milligrams, Sugar 2 grams, TransFat 0 grams

VEGETARIAN TOMATO CROQUETTES



Vegetarian Tomato Croquettes image

Make and share this Vegetarian Tomato Croquettes recipe from Food.com.

Provided by Cosima

Categories     < 60 Mins

Time 1h

Yield 16 croquettes, 4 serving(s)

Number Of Ingredients 10

16 ounces ripe tomatoes
10 ounces ricotta cheese, drained and crumbled
2 eggs, beaten until foamy, plus
2 egg yolks
2 tablespoons finely chopped parsley
1/4 teaspoon freshly grated nutmeg
salt & freshly ground black pepper
1 cup all-purpose flour
1 cup fine dry breadcrumb
2 cups olive oil or 2 cups canola oil, for frying

Steps:

  • Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain.
  • Mix the ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper, and mix well. Form the mixture into croquettes of about 2 inches long and 1 inch thick. The mixture should be firm; if it is too runny, add 1-2 tablespoons dry bread crumbs or freshley grated Parmesan cheese.
  • Dredge the croquettes in the flour, dip them in the egg, and roll in the bread crumbs.
  • Heat the oil in a large frying pan until very hot. Fry the croquettes in small batches until golden brown, about 10 minutes.
  • Remove with a slotted spoon and drain well. Serve hot.

Nutrition Facts : Calories 1386.9, Fat 124.1, SaturatedFat 23, Cholesterol 237.8, Sodium 307.9, Carbohydrate 50.7, Fiber 3.5, Sugar 5.3, Protein 20.6

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