Ingredients
| Ingredient | Quantity |
|---|---|
| Peas (fresh or frozen) | 200g |
| Ricotta | 300g |
| Breadcrumbs (for the mixture) | 90g |
| Grana Padano DOP (grated) | 100g |
| Eggs | 3 |
| Extra virgin olive oil | 15g |
| Fresh spring onion | 50g |
| Water | 15g |
| Nutmeg (grated) | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Breadcrumbs (for coating) | 50g |
| Peanut oil (for frying) | 1L |
Instructions
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Prep the Spring Onion: Start by cleaning and finely chopping the fresh spring onion.
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Cook the Peas: Place the peas in a saucepan and add 15g of water. Cook them until tender, then allow them to cool slightly.
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Blend the Peas and Ricotta: Once the peas have cooled, transfer them into a food processor. Add the ricotta and blend until smooth, forming a creamy mixture.
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Add Grana Padano: Transfer the pea and ricotta mixture into a large bowl. Grate the Grana Padano cheese and add it to the mixture. Stir well to combine.
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Separate the Eggs: Crack the eggs, separating the yolks from the whites. Place the yolks in one bowl and the whites in another (you’ll use the whites for the breadcrumb coating).
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Prepare the Croquette Mixture: Beat the yolks lightly with a fork and add them to the pea-ricotta mixture. Grate a pinch of nutmeg into the bowl, then mix in the breadcrumbs (90g), salt, and black pepper to taste. Stir until the mixture holds together well.
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Shape the Croquettes: Using your hands, scoop out about 40 grams of the mixture and shape it into small, oval croquettes. Set them aside on a plate.
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Coat the Croquettes: Lightly beat the egg whites with a fork. Dip each croquette first into the egg whites, ensuring it is well-coated, then roll it in the remaining breadcrumbs (50g), pressing gently to adhere the breadcrumbs.
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Fry the Croquettes: Heat peanut oil in a deep frying pan over medium-high heat until it reaches 170°C (use a kitchen thermometer to check the temperature). Carefully drop 4-5 croquettes into the hot oil at a time, frying them for 3-4 minutes on each side, or until golden brown and crispy.
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Drain and Serve: Once fried, use a slotted spoon or skimmer to remove the croquettes from the oil. Drain them on a paper towel-lined plate.
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Enjoy: Serve the croquettes hot as a delicious appetizer. Pair with a refreshing dipping sauce or enjoy them on their own!
These pea and ricotta croquettes make for a delightful start to any meal, combining the creamy richness of ricotta with the natural sweetness of peas. The crispy breadcrumb coating adds a satisfying crunch, making them a perfect finger food for gatherings or as an elegant addition to your next meal.
