My family is so keen on this recipe that I sometimes cook too much meat on purpose, just to have leftovers – and an excuse to make Crocchette.
With the bounty of Thanksgiving leftovers just around the corner, this is a perfect, mouthwatering way to use those turkey scraps. But any leftover meat will definitely work with delicious results!
Crunchy and cheesy, these succulent crocchette [krohk/KEHT/teh]– or croquettes, in French, korokke in Japanese – will disappear, still warm, within seconds.
They make a wonderful snack or appetizer and are a great addition to any lunchbox, since kids love them so much. They can also be used to make a sandwich, just by adding a thin layer of mayonnaise and salad greens.
Prep time: 25 minutes
Total time: 25 minutes (for 12 oz. total of meat and vegetables leftovers. Here I used 9 oz. of meat and 3 oz. of vegetables, but any combination would work)
Yields: 12 crocchette
|Chop the leftover meat and vegetables into ¼-inch pieces.|
|In a large bowl, mix them with the eggs, grated Parmigiano-Reggiano cheese, salt, pepper, and the chopped parsley.|
|Add a couple of tablespoons of breadcrumbs if necessary, if the mixture has too much liquid (or a couple of tablespoons of milk if your meat is very dry). The mixture will be soft, but you should be able to shape it into small balls.|
|Spread the remaining breadcrumbs on a plate.Using your hands, form 1 ½ -inch round balls, and flatten them so they become about 3/4 –inch high.Dredge the croquettes in the breadcrumbs to coat them evenly on all sides.|
|Heat the extra-virgin olive oil in a large skillet over medium-high heat.Gently place a few croquettes in the hot oil.|
|Fry until golden brown, about 3-4 minutes per side.|
|Remove and drain on paper towels.|
|Continue cooking until all croquettes are fried.Serve immediately, or wait until they cool: they will still be wonderful.|