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We hope you got benefit from reading it, now let’s go back to shio-koji soboro and ricotta cheese italian croquette recipe. To cook shio-koji soboro and ricotta cheese italian croquette you need 8 ingredients and 8 steps. Here is how you achieve that.
The ingredients needed to make Shio-Koji Soboro and Ricotta Cheese Italian Croquette:
- You need 120 grams ★ Ricotta cheese
- Prepare 1 ★ Egg
- Prepare 3 tbsp ★ Shio-koji soboro
- Get 5 tbsp ★ Panko
- Provide 2 tbsp ★ Parmesan (grated cheese)
- You need 1 dash more than 1 tablespoon ★ Finely chopped parsley
- Prepare 1 dash ★ Salt and pepper
- Prepare 1 Panko (to coat the meatballs)
Steps to make Shio-Koji Soboro and Ricotta Cheese Italian Croquette:
- Put all of the ★ ingredients into a bowl.
- Mix it all together. (If it's too soft to bring together, add some panko until it's the right consistency.)
- Put 1/4 of the mixture on some plastic wrap, then shape it into a patty. (It'll be sticky, but you can shape it with a large piece of plastic wrap so keep your hands clean.)
- Roll in panko as you continue to shape it.
- Make 4 thick patties that are 7 cm in diameter and 1 cm thick.
- Heat a good amount of oil (not listed) over medium heat and fry one side for a minute before flipping over.
- Next, cook the other side for 1 minute until nicely browned to finish. (They'll burn easily, so it's okay to fry them over low heat. Once the outside is browned, it's done.)
- It's mostly cheese and panko, so it's easy to cook all the way through. Enjoy the cheesy aroma!
I plan to press and age it to see what happens. Mash it all up and store it in a container with plastic wrap against the ricotta refrigerated for at least a month. Shortly after, I started a batch of peanut butter miso. In a medium bowl, mix the ricotta cheese, sugar, eggs and vanilla until thoroughly combined. Pour the cheese mixture over the crust and sprinkle the remaining flour mixture over the top of the ricotta filling.
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