I made crêpes again, though this time not sweet ones, but as the basis for croquettes. In the last recipe that I shared with you on the blog, I made chocolate crêpes, which I served sweet with mascarpone and blueberries. In the recipe below, I filled the crêpes with a creamy filling made with ricotta cheese and spinach. I seasoned the filling with garlic, salt and pepper to taste, and after filling the crêpes with it, I rolled them and coated in flour, egg and panko breadcrumbs. Panko coating has a different taste than breadcrumb coating and works phenomenally well in these croquettes. I fried the croquettes in oil until golden on both sides and served them without any additions, as in my opinion they do not need any. These simple meat-free croquettes are a great idea for dinner and lunch, but they can also be served as a warm snack at parties.
Ingredients for croquettes with ricotta and spinach.
- 2 eggs “M”
- 200 g all-purpose flour
- 1/2 teaspoon of salt
- 300 ml milk
- 100 ml cold water
- 3/4 teaspoon of crystal sugar
- 2 tablespoons of oil
Ricotta and spinach filling:
- 400 g frozen spinach in leaves
- 2 big cloves of garlic
- 2 tablespoons of olive oil
- 3/4 teaspoon of salt
- 1/2 teaspoon of black pepper
- 250 g ricotta cheese
- 100 g feta cheese
- 150 g onion
- 80-100 g panko
- 2 tablespoons of flour
- 2 eggs “M”
- oil for frying
How to make croquettes with ricotta and spinach.
Start preparing the croquettes by making crêpes batter and frying crêpes. Put the eggs in a bowl, add milk, water, salt and sugar. Whisk for a moment with a hand whisk, then add the sifted flour. Whisk the crêpes batter for 1-2 minutes until there are no lumps in it. Set the batter aside for 15 minutes. Place the crêpes pan on the heat, warm it up and when hot, brush it with oil and pour the crêpes batter thinly. Fry the crêpes for about 3 minutes over medium heat, place them on a plate and let them cool.
Pour olive oil into a frying pan, add diced onion and fry for 4 minutes. Next, add the mashed garlic and spinach leaves. Fry over a medium heat for a minute, add salt and pepper and continue frying for 10 minutes, stirring occasionally. Cool down the the fried spinach. Place the cold spinach in a bowl, add ricotta cheese and feta cheese and mix thoroughly.
Put panko, flour and eggs into separate bowls. Crumble the panko in your hands to obtain smaller pieces, beat the eggs with a fork.
Place the crêpes on a large plate and place the spinach and ricotta filling on each one. Fold the sides of the crêpes towards the center and then roll them up. Coat each croquette in flour, brush with egg beaten with a fork and roll them in panko. Pour a large amount of oil into a large frying pan, heat it up, and when it is very warm but not very hot, arrange the croquettes. Fry the croquettes over a medium heat until golden on both sides – about 4-5 minutes. Place the fried croquettes on a plate lined with a paper towel. Serve immediately after frying.
Good to know when making croquettes with ricotta and spinach.
Fry the crêpes in a pan with a diameter of 24 centimetres. I obtained 8 crêpes from the given amounts of ingredients.
The panko can be replaced with breadcrumbs.
I only defrosted the frozen spinach for a while before frying it. I took it out of the freezer about 30 minutes before frying. You can defrost the spinach completely or use it straight from the freezer. In case of the latter, you may need fry it for additional 2-3 minutes.
Do you like dishes with spinach? If so, try our recipe for Chicken in cream sauce with spinach and sun-dried tomatoes.