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Muffuletta Croquettes
Muffuletta Croquettes

14 (1/2-inch-thick) slices white or sourdough bread

Preheat oven to 325. Trim crusts from bread slices. Arrange in single layer on baking sheet; do not allow edges to touch. Toast 10 minutes and then turn slices. Toast 1012 minutes longer or till slices are dry. Remove to wire rack to cool. Process in food processor till finely ground. Place in a small bowl, and set aside.

2 1/2 ounces Provolone cheese, thinly sliced
1 1/2 ounces salami, thinly sliced
1 1/2 ounces mortadella (Italian sausage), thinly sliced
810 large green olives, pitted
1 cup all-purpose flour
1 egg 1/4 cup milk
2 cups canola oil
Curly endive for garnish

Finely chop cheese, salami, and mortadella. Process in food processor just till mixture begins to adhere. Coarsely chop olives and add to cheese mixture. Pulse 68 times to combine. Place flour in a small bowl. Whisk egg and milk in another small bowl till blended. Heat canola oil in a small saucepan over medium heat to 375, monitoring temperature with a fry thermometer. Shape cheese mixture into 1-inch balls. Coat croquettes with flour, shaking off any excess. Dip in egg wash, allowing excess to drain. Gently coat croquettes again in flour and then again in egg wash. Finally coat with bread crumbs. Be sure croquettes are completely covered with bread crumbs. The breading process should be carried out slowly and carefully to produce the best results. Fry croquettes in hot oil 3045 seconds or till golden brown and beginning to sizzle. Drain on paper towels on platter. Arrange on endive-lined serving platter. Makes 1820 croquettes.

Contributed by: Cooking with a Private Chef

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