Italian Herb & Beetroot Croquettes with Lemon-Parsley Gremolata

Italian Herb & Beetroot Croquettes with Lemon-Parsley Gremolata ingredients

• 1 cup carrots
• 1 cup beetroots
• 1 medium potato
• 0.5 cup Parmesan cheese
• 0.5 cup Panko breadcrumbs
• 1 egg
• 2 cloves garlic
• 2 tbsp fresh parsley
• 1 tbsp fresh basil
• 0.5 tsp dried oregano
• 0.75 tsp salt
• 0.25 tsp black pepper
• 3 tbsp olive oil
• 0.25 cup fresh parsley
• 1 lemon
• 1 garlic clove

How to make Italian Herb & Beetroot Croquettes with Lemon-Parsley Gremolata

1. Prepare the vegetables: Grate 1 cup carrots and 1 cup beetroots. Boil a medium potato until fork-tender, then peel and mash it. Squeeze out excess moisture from the grated carrots and beetroots using a clean kitchen towel to prevent the croquettes from becoming soggy.
2. In a large bowl, combine the mashed potato, squeezed carrots, squeezed beetroots, 0.5 cup grated Parmesan cheese, 0.5 cup Panko breadcrumbs, 1 beaten large egg, 2 cloves minced garlic, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh basil, 0.5 tsp dried oregano, 0.75 tsp salt, and 0.25 tsp freshly ground black pepper. Mix thoroughly until the mixture is well combined and firm enough to handle.
3. Place extra Panko breadcrumbs on a shallow plate. Take about 2 tablespoons of the vegetable mixture and shape it into an oval or cylindrical croquette, approximately 2 inches long. Roll each croquette evenly in the Panko breadcrumbs, ensuring it is fully coated. Repeat with the remaining mixture, placing the formed croquettes on a clean plate.
4. Prepare the Lemon-Parsley Gremolata: In a small bowl, combine 0.25 cup finely chopped fresh parsley, the zest of 1 lemon (using a microplane), and 1 finely minced garlic clove. Stir gently to combine; this mixture should be dry and fragrant, not saucy.
5. Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Once the oil is shimmering, carefully place a single layer of croquettes into the pan, making sure not to overcrowd it. Cook for 3-4 minutes per side, turning gently with tongs, until golden brown and crispy on all surfaces.
6. Once cooked, transfer the golden-brown croquettes to a wire rack set over paper towels to drain any excess oil. Maintain the medium heat and continue frying the remaining croquettes in batches until all are cooked to a crispy finish.
7. Serve the warm Italian Herb & Beetroot Croquettes immediately. Just before serving, sprinkle generously with the prepared Lemon-Parsley Gremolata, which provides a fresh, bright, and aromatic counterpoint without adding any liquid sauce.

More recipes you might like

Browse related collections