If you’ve ever tried to re-heat already cooked risotto you’ll know that it never tastes as good as when you eat it fresh. An exception to this, however, is using leftover risotto to make croquettes! I serve them as a snack or appetizer with anything from marinara sauce to various different flavours of aiolis (one of my favourites is my lemon garlic aioli/dip). These croquettes are also amazing paired with any kind of meat – particularly braised meats.
Any time I make risotto I always make extra so I can use the leftovers to make croquettes a few days later. I LOVE these. They’re one of my most delicious appetizers/sides EVER.
I like to use mushroom risotto but of course any kind of leftover risotto would work! If you are making the risotto just to make the croquettes, ensure you have cooled the risotto completely (at least a few hours) before forming the croquettes or you’ll end up with a big mess.
I like to make the croquettes pretty big, but you could always cut the cheese into cubes instead of sticks and make risotto balls….
INGREDIENTS (makes 14 large croquettes)
- 3 cups (or so) of cooked, cooled risotto
- 1.5 cups panko breadcrumbs
- 1/2 cup flour
- 2 – 3 eggs (depending on whether they are large or small)
- A block of mozzarella cheese (enough for 12 – 14 ‘sticks’)
- Vegetable/canola oil for frying
- Cut the mozzarella into batons/sticks (about 2 inches long and one inch across).
- Put flour in one bowl, beaten eggs, seasoned with salt, into another and panko into a third bowl.
- Form an oval with the risotto using your hands and then make a dent in the middle to put the mozzarella stick in.
- Now carefully mould the risotto around the cheese so that the cheese is in the middle and none is showing.
- Dip the croquettes into flour, then egg wash and lastly, the panko breadcrumbs.
- Once they are completely coated in breadcrumbs, heat oil in a large pan until it is hot enough that the croquette ‘sizzles’ when it goes into the pan. NOTE: ensure the oil is hot enough before dropping the croquettes in and do NOT over-crowd the pan or the temperature will drop and the croquettes will become soggy and absorb the oil.
- Fry croquettes a few at a time, watching carefully to ensure they don’t burn. Turn over when they are nicely browned. Repeat on all sides.
- If the oil starts to smoke or the croquettes are becoming to dark too quickly, simply turn the heat down and wait a minute before adding the next batch.
- Once they are browned on all sides, remove from pan and place on paper towel.
- Salt them immediately.
- Serve with your favourite dip or marinara sauce or alongside your favourite meat! HEAVEN!!