White-Bean Croquettes

• 3 19-ounce cans cannellini beans, drained and rinsed
• 3 cloves garlic, peeled and chopped
• 2 1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 9 tablespoons plus 3/4 cup dry bread crumbs
• 1/2 pound fresh mozzarella, cut into about 42 1/4-inch cubes
• 12 sun-dried tomatoes, cut into 1/4-inch pieces
• Vegetable oil for deep frying

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

cannellini beans, garlic, kosher salt, freshly ground black pepper, bread crumbs, mozzarella, tomatoes, vegetable oil

Taken from cooking.nytimes.com/recipes/1350 (may not work)