Beetroot Croquettes (Crocchette di Barbabietola)
Category: Appetizers
Servings: 30 croquettes
These crispy and flavorful beetroot croquettes are the perfect appetizer for any occasion. A mix of tender potatoes, sweet and earthy beetroot, and creamy ricotta, all enveloped in a crunchy golden crust, makes them irresistible. Serve them with a rich and velvety Parmesan cream sauce for a delightful culinary experience!
Ingredients
| Ingredient | Quantity |
|---|---|
| Cooked beetroot | 500g |
| Stale bread | 470g |
| Potatoes | 200g |
| Ricotta cheese (cow’s milk) | 100g |
| Egg | 1 |
| Fine salt | 7g |
| Parmesan Reggiano DOP | 80g |
| Fresh thyme | 1 sprig |
| Black pepper | To taste |
| Breadcrumbs | 150g |
| Sunflower oil | As needed |
| Parmesan Reggiano DOP (for sauce) | 60g |
| Fresh liquid cream (heavy cream) | 150g |
Instructions
1. Boil the Potatoes:
Begin by boiling the potatoes in salted water for about 30 minutes, or until soft and tender. To check if theyβre done, insert a fork into the potatoes. When they are easily pierced, they are ready. Once cooked, drain them and set aside to cool slightly.
2. Prepare the Bread and Beetroot:
While the potatoes are boiling, cut the stale bread into small cubes and set it aside. Slice the cooked beetroot into thin slices and then dice them into small cubes. Set the beetroot aside as well.
3. Mash the Potatoes:
Peel the cooked potatoes once they have cooled enough to handle. Transfer them to a mixing bowl and mash them using a potato masher or a fork until smooth.
4. Blend the Mixture:
In a food processor, combine the mashed potatoes and ricotta cheese. Blend until smooth. Add the egg, fine salt, and blend again to incorporate. Finally, add the Parmesan cheese (80g), and give it a final blend until everything is well mixed.
5. Form the Croquettes:
Take about 50g of the mixture at a time, and using two spoons, shape the mixture into small oval quenelles. Roll the formed croquettes in the breadcrumbs, making sure they are evenly coated. Gently press down on the edges to form a compact shape.
6. Fry the Croquettes:
Heat the sunflower oil in a deep frying pan over medium heat. Once the oil is hot, carefully add the croquettes and fry them in batches for about 2 minutes or until they turn golden brown and crispy. Use a slotted spoon to transfer the croquettes to a plate lined with paper towels to drain excess oil.
7. Prepare the Parmesan Cream Sauce:
While the croquettes are frying, prepare the Parmesan cream sauce. In a small saucepan, combine the heavy cream and Parmesan Reggiano (60g). Heat over medium-low heat, stirring occasionally. Let the mixture simmer gently for a few minutes until it thickens slightly and becomes a smooth, velvety sauce.
8. Serve:
Once all the croquettes are fried and the sauce is ready, serve the croquettes hot with a drizzle of the creamy Parmesan sauce on top or as a dipping sauce on the side. Sprinkle with freshly ground black pepper and a pinch of salt, if desired.
These beetroot croquettes are perfect for a light appetizer or as a snack at your next gathering. The combination of earthy beetroot, creamy ricotta, and crispy breadcrumbs offers a delightful contrast of textures and flavors, while the Parmesan cream sauce adds a touch of elegance and indulgence. Enjoy!
