Ingredients
- 1 can Cento Quartered Artichoke Hearts (14 oz), drained and roughly chopped
- 1 tbsp Mint Leaves, finely chopped
- ½ cup Parmigiano-Reggiano Cheese, grated
- ¼ cup Pecorino Romano Cheese, grated
- 3 Eggs, beaten
- ½ cup Anna TIPO 00 Flour
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 3 cups Cento Blended Italian Style Oil 75% Canola Oil 25% Extra Virgin Olive Oil
- 1 ½ cups Cento Plain Bread Crumbs
Directions
Add all of the ingredients for the croquettes to a mixing bowl, stirring to combine thoroughly. Refrigerate covered for at least 3 hours, until very cold, (or ideally overnight). When ready to proceed, add egg, flour, and breadcrumbs to 3 separate small mixing bowls. Remove croquette mixture from refrigerator, and using a spoon or small scoop, form round balls approximately 1 ½ to 2 inches in diameter. Take each ball, dust first in flour, tapping off excess (helps egg to adhere), then in beaten egg (allowing excess egg to drip off), and finally rolling in breadcrumbs pressing to be sure the crumbs adhere and rolling around gently to keep the round shape. Place formed balls onto a plate or sheet pan lined with parchment or foil, and place in freezer while the oil is heating. Heat oil on medium low heat to about 350°F in a small to medium sized pot, until hot but not smoking. Using an instant read thermometer is advised. Take balls from freezer and lower 2-3 at a time carefully to fry in hot oil, turning often to insure they cook evenly, and turn golden brown on all sides. You will notice the cheese may start to ooze out slightly as soon as they are done cooking. DO NOT overcook, as the balls will come apart in the oil. Drain on a sheet pan lined with paper towels, and serve immediately sprinkled with sea salt, or reserve uncovered to serve at room temperature.
