White Bean Croquettes Stuffed With Mozzarella And Tomato

Name: White Bean Croquettes Stuffed With Mozzarella And Tomato
Yield: 12 servings
Ingredients: 3 19-ounce cans cannellini beans, drained and rinsed; 3 cloves garlic, peeled and chopped; 2 ¼ teaspoons kosher salt; Freshly ground pepper to taste; 9 tablespoons plus ¾ cup dry bread crumbs; About 42 ¼-inch cubes cold fresh mozzarella; About 42 ¼-inch pieces of sun-dried tomato; Vegetable oil for deep frying

By Molly O’Neill

Published November 18, 1995

Total Time: 25 minutes, plus refrigeration
Rating: (0)
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Ingredients

Yield:Twelve servings

3 19-ounce cans cannellini beans, drained and rinsed
3 cloves garlic, peeled and chopped
2 ¼ teaspoons kosher salt
Freshly ground pepper to taste
9 tablespoons plus ¾ cup dry bread crumbs
About 42 ¼-inch cubes cold fresh mozzarella
About 42 ¼-inch pieces of sun-dried tomato
Vegetable oil for deep frying

Ingredient Substitution Guide

Preparation

Step 1
Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
Step 2
Form the mixture into balls, using a slightly rounded tablespoon for each one. Press 1 piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
Step 3
Working in batches, deep-fry the balls until nicely browned (it is important to keep the oil around 365 degrees). Drain on paper towels. Serve hot.