Beetroot croquettes
- Vegetarian
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 45 min
- Makes: 30 pieces
- Cost: Average
PRESENTATION
Beet croquettes are a fun twist on a classic Italian snack. I mean, they’re super colorful and have flavors that really stand out. These vivid bites mix the sweet earthiness of beetroot with creamy ricotta, making them a lighter, softer option than traditional potato versions. In northern Italy, folks are swapping beets for potatoes more and more these days, especially if you want a dish that really pops on the table. And listen, rolling them in breadcrumbs? You get that crunchy exterior everyone loves. When you crack one open, the inside reveals this deep ruby color—practically begging to be eaten. Kids love the bright color. Adults? They appreciate how the beet croquette recipe balances flavors and textures, especially with a rich Parmesan sauce on the side.
These vegetarian croquettes are perfect for everyone, making them a quick starter or snack at any gathering. The creamy Parmesan sauce isn't just for dipping, by the way—it ties the moist inside with the crispy outside, making each bite a bit more exciting. Plus, compared to plain potato croquettes, these beetroot croquettes have a tangy note from the beets. And the ricotta? It keeps everything light.
In parts of Italy, adding nutmeg or herbs enhances flavors even more, but the basics stay the same: a golden crust and a soft, colorful center. You'll see these beet snacks at family dinners or parties, paired with other Italian appetizers or just a glass of something refreshing. And here's the thing: for anyone looking to elevate their beet croquette recipe, adding Parmesan sauce brings it all together. No matter how you serve them, these bites make a bright, playful addition to any table, and they disappear quickly as people reach for more. They offer a fresh, modern twist that appeals to both kids and adults—bringing a touch of Italian flair to any meal. For real.
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INGREDIENTS
- Ingredients for 30 croquettes
- Precooked beets 1.1 lbs (500 g)
- Stale bread 16.6 oz (470 g)
- Potatoes 7 oz (200 g)
- Cow's milk ricotta cheese ½ cup (100 g)
- Eggs 1 - medium
- Fine salt 1 ¼ tsp (7 g)
- Parmigiano Reggiano PDO cheese ¾ cup (80 g) - to grate
- Thyme 1 sprig
- Black pepper to taste
- for breading and frying
- Breadcrumbs 1 ¼ cup (150 g)
- Vegetable oil to taste
- for the Parmesan cream
- Parmigiano Reggiano PDO cheese 2 oz (60 g) - to grate
- Fresh liquid cream 0.6 cup (150 g)
How to prepare Beetroot croquettes
To prepare the beetroot croquettes, the first thing to do is boil the potatoes. It will take about 30 minutes, depending on their size. To check the cooking, you can prick them with the tines of a fork. As soon as they are cooked 1, drain them and let them cool slightly. Remove the crust from the bread 2 to obtain about 370 g (13 oz) of the crumb and cut it into cubes 3.
Then cut the beetroot first into slices and then into cubes 4, then set them aside 5. Now peel the potatoes 6.
and mash them in another bowl 7. Then transfer them to a blender together with the ricotta 8 and the beetroot 9.
Blend everything 10 until you get a uniform mixture 11. Then add the egg 12,
the salt 13 and the bread cubes 14. Blend again 15,
then add the Parmesan cheese 16 and turn the mixer on again until you get a smooth and soft cream. Transfer the mixture to a bowl, add the black pepper and thyme leaves 17. With a spoon, take about 50 g (1.8 oz) of the mixture 18
and with the help of another spoon, form a sort of quenelle 19. Then pass it in the breadcrumbs 20 to coat it entirely and slightly press the edges 21.
Place them on a tray 22 and proceed with the others. At this point, pour abundant seed oil in a pan and put it on the stove until it reaches a temperature of about 284-302°F. As soon as the oil is hot, immerse a few pieces at a time with the help of a slotted spoon 23. Cook the beetroot croquettes for a couple of minutes until they are well golden. Then drain them on a sheet of absorbent paper 24 to remove excess oil.
Finish frying the croquettes and in the meantime prepare the accompanying sauce. Pour the Parmesan 25 into a small saucepan, add the cream 26 and mix everything 27.
Let it cook for a few minutes, stirring occasionally, until the cream has slightly thickened 28. At this point, the croquettes will also be ready, salt them to taste 29 and serve them with the cheese cream 30.