Pasta Croquettes
Crispy, golden, and irresistibly cheesy, these Pasta Croquettes are a show-stopping way to repurpose leftover pasta into a decadent treat. Crafted with a creamy béchamel sauce infused with Parmesan and mozzarella, these croquettes are packed with rich, gooey flavor in every bite. After a quick chill to firm up the mixture, the croquettes are coated in a crunchy breadcrumb crust and fried to perfection for a satisfying contrast of textures. Perfect as an appetizer, snack, or party dish, these savory bites can be paired with your favorite dipping sauces or a crisp side salad. With a prep time of just 25 minutes and a total cook time of 15 minutes, this recipe is the ultimate crowd-pleaser for busy weeknights or weekend indulgence. Whether you’re a fan of classic Italian flavors or love creative comfort food, Pasta Croquettes are a must-try!
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Recipe Information
Ingredients
- 300 grams Cooked pasta (spaghetti, penne, or similar)
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1 cup Whole milk
- 50 grams Grated Parmesan cheese
- 100 grams Shredded mozzarella cheese
- 2 Eggs
- 150 grams Breadcrumbs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 500 milliliters Vegetable oil (for frying)
Instructions
Place the cooked pasta on a cutting board and finely chop it into small pieces.
Melt the butter in a medium-sized saucepan over medium heat. Add the flour and whisk constantly to create a roux. Cook for 1-2 minutes until it turns a light golden color.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens into a smooth béchamel sauce.
Remove the saucepan from heat. Stir in the Parmesan cheese, mozzarella cheese, salt, and black pepper until the cheese has melted and the mixture is smooth.
Add the chopped pasta into the cheese sauce and mix thoroughly. Transfer the mixture to a baking dish, spread it evenly, and let it cool in the refrigerator for 30 minutes or until firm.
Once the mixture is firm, scoop out portions and shape them into small croquette-sized ovals (about 2 inches long). You should get around 12-15 croquettes.
Crack the eggs into a shallow bowl and beat them. Place the breadcrumbs in another shallow bowl.
Dip each croquette into the beaten egg, then coat it with breadcrumbs, pressing gently to ensure an even coating. Repeat for all croquettes.
Heat the vegetable oil in a deep frying pan or pot to 175°C (350°F). Fry the croquettes in small batches for 2-3 minutes per side, or until golden brown and crispy. Remove and place on a plate lined with paper towels to drain excess oil.
Serve hot with your favorite dipping sauce or a side salad.
Nutrition Facts
Calories |
6420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 588.5 g | 754% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 584 mg | 195% | |
| Sodium | 6541 mg | 284% | |
| Total Carbohydrate | 237.8 g | 86% | |
| Dietary Fiber | 11.4 g | 41% | |
| Total Sugars | 24.6 g | ||
| Protein | 106.2 g | 212% | |
| Vitamin D | 4.7 mcg | 24% | |
| Calcium | 1730 mg | 133% | |
| Iron | 12.5 mg | 69% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
