Croquettes onion and cherry tomatoes

The croquettes are a typical Interethnic, born from the mixture of diverse traditions, also because it is possible to prepare them with any kind of ingredient. In our case the influence of Italian tradition is evident of cherry tomatoes and Parmesan.


  • 4 onions
  • 8 cherry tomatoes
  • 150 g of ricotta cheese
  • 3 eggs
  • Parmesan
  • Bread crumbs
  • Lemon
  • Basil
  • Seed oil


  1. Peel the onions, cut them in half and cook them for 4 minutes in boiling water. Then drain them and let them drip dry
  2. Blanch the cherry tomatoes for 2 minutes, peel them and add them to the onions and chop them really fine. One can also use a blender/ mixer, but the result may be a thick puree, not a liquid
  3. Unite the puree with the beaten eggs, the ricotta cheese, 1 spoon of Parmesan cheese and a spoon of bread crumbs
  4. Mix well add some salt, then add the 6 chopped basil leaves and half of the finely grated lemon peel. If the mixture is too liquid, add some bread crumbs
  5. Then shape the mixture into little balls, place them in the beaten eggs and then the bread crumbs. Then fry them in the seed oil until lightly brown
  6. Let them drip dry on blotting paper and serve warm
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