White Bean Croquettes Stuffed With Mozzarella And Tomato

Ingredients

• 3 19-ounce cans cannellini beans, drained and rinsed
• 3 cloves garlic, peeled and chopped
• 2 ¼ teaspoons kosher salt
• Freshly ground pepper to taste
• 9 tablespoons plus 3/4 cup dry bread crumbs
• About 42 1/4-inch cubes cold fresh mozzarella
• About 42 1/4-inch pieces of sun-dried tomato
• Vegetable oil for deep frying

• Nutritional Information

  • Nutritional analysis per serving (12 servings)

    400 calories; 23 grams fat; 1 gram saturated fat; 0 grams trans fat; 16 grams monounsaturated fat; 4 grams polyunsaturated fat; 37 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 11 grams protein; 0 milligrams cholesterol; 532 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Twelve servings

Preparation

1. Puree the beans, garlic, salt and pepper in a food processor. Stir in 9 tablespoons of bread crumbs and refrigerate several hours, until firm.
2. Form the mixture into balls, using a slightly rounded tablespoon for each one. Press 1 piece of mozzarella and 1 piece of tomato into the center of each and reshape into a ball. Coat with the remaining bread crumbs.
3. Working in batches, deep-fry the balls until nicely browned (it is important to keep the oil around 365 degrees). Drain on paper towels. Serve hot.