Today was such a beautiful morning, we were greeted with the sun (after a week of fog) peeking from the grumpy clouds and some fog still lingering over the lush green mountains. Also, as you might have read on my blog/facebook/Insta/Twitter and other social media. Now, when I say “Two of You”, it can definitely be your plus one but how about sharing it just exclusively with someone you admire…
Potato Ricotta Croquettes Ingredients
4 Large Boiled Potato – Peeled. You can use any variety of potatoes ½ Cup Ricotta Cheese (Paneer) – Crumbled ¼ Cup Parmesan Cheese – You may use any mild flavor cheese of choice ¼ Cup Peas – I’m using frozen peas hence I’ve thawed them. (You may use fresh or frozen peas) 1 Cup Canola Oil – For Frying. (You may use any flavorless oil of choice)
For Making Bread-Crumbs
6 Slices of Bread – I’m using whole wheat bread. (You may use any bread of choice) 3 Tbsp of Flour – I’m using regular flour. (You can use flour like whole-wheat flour too) 1 Tbsp Cornflour
Seasoning:
¼ Tsp Black Pepper Powder ½ Tsp Red Chili Powder – Optional 1 Tsp Salt (As per your taste)
\could be your mom/dad/child /friend/colleague or just about anyone who means so much but we never were able to express the same to them. And that is the reason why I wanted to make it a “Valentines Week” celebrations! So the first recipe that I’m going to share is “Potato Ricotta Croquettes” or aloo paneer bread rolls
This is my special Shout-Out recipe for my best friend, with whom I’ve devoured these again and again over endless conversations and beautiful moments. Now, who doesn’t love biting into a warm deep-fried croquette but it’s kinda time-consuming to make them. Croquettes are usually made using a mix of potato-cheese or meat and then dipping in an egg-mix, flour and bread crumbs before frying. BUT this recipe is almost like one-pot mix with some added green peas and doesn’t use egg. So I can’t stress enough how easy and quick it is and just so yummy. Just one note of caution — You can’t stop at just one 🙂 Enjoy n Share the Love ♥♥♥ NOTE:
I’m preparing bread-crumbs at home but you can use store-bought to save some extra time.
I’m using an Ice-Creep Scoop for measuring and making the croquettes even in size, but you can use spoon or hand for the measurement.
Potato Ricotta Croquettes (Aloo Paneer Bread Rolls)
Serves: 2 People Serving Suggestion: Serve Hot with favorite Dip / Sauce
Tools:
Medium Pot – For Frying the croquette. Food Processor – For making bread crumbs Large Bowl – For mixing the ingredients together. Large Plate – For placing uncooked croquette Ice-Cream Scoop – For measuring croquette size (OPTIONAL) Paper Napkin/Towel – To soak any excess oil from the cooked croquette Serving Dish
How to Make Potato Ricotta Croquettes:
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In a food processor, add bread-crumbs ingredients and pulse for 2 mins. (The crumbs, need to be smooth and even texture) Make the Potato Ricotta Croquettes Peas: I’m using frozen peas hence I’ve thawed them. (You may use fresh or frozen peas) Bread: (You may use any bread of choice) Flour: (You can use flour like whole-wheat flour too)
