Ingredients
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Instructions
- Make the chipotle-honey salsa: Heat the broiler. In a roasting pan, combine the tomatoes with the garlic and onion, then toss with the oil and season with salt. Broil, turning the vegetables as needed, until lightly blackened all over, about 6 minutes. Remove from oven and let cool. Transfer the vegetables to a food processor along with the honey, vinegar, cilantro, and chiles and adobo sauce and pulse until smooth.
- Make the latkes: In a large bowl, combine the all 5 cheese with the matzo meal, butter and eggs and then refrigerate for 30 minutes. Using a 1-inch ice cream scoop, portion out balls of cheese, roll them in your hands to smooth, then coat them in the bread crumbs.
- Pour enough oil into a 6-qt. Dutch oven to come 2 inches up the side and heat to 350° on a deep-fry thermometer. Working with 6 balls at a time, add the latkes to the oil and cook until golden brown, 1 to 2 minutes. Drain the latkes on paper towels and serve immediately with the chipotle-honey salsa.
Recipe Notes
https://www.saveur.com/ricotta-croquette-recipe
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Nutrition Facts
Mexican Ricotta Croquetas
Amount Per Serving
Calories 482
Calories from Fat 261
% Daily Value*
Total Fat 29g
45%
Saturated Fat 17g
85%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 99mg
33%
Sodium 884mg
37%
Potassium 82mg
2%
Total Carbohydrates 34g
11%
Dietary Fiber 3g
12%
Sugars 11g
Protein 19g
38%
Vitamin A
23%
Vitamin C
12%
Calcium
39%
Iron
11%
* Percent Daily Values are based on a 2000 calorie diet.