Vegetarian Tomato Croquettes

• 16 ounces ripe tomatoes
• 10 ounces ricotta cheese, drained and crumbled
• 2 eggs, beaten until foamy, plus
• 2 egg yolks
• 2 tablespoons finely chopped parsley
• 1/4 teaspoon freshly grated nutmeg
• salt & freshly ground black pepper
• 1 cup all-purpose flour
• 1 cup fine dry breadcrumb
• 2 cups olive oil or 2 cups canola oil, for frying

1. Blanch the tomatoes in boiling water for 1 minute. Drain and slip off the skins. Remove the seeds, chop coarsely, and let drain.
2. Mix the ricotta and egg yolks in a large bowl until smooth. Add the tomatoes, parsley, nutmeg, salt, and pepper, and mix well. Form the mixture into croquettes of about 2 inches long and 1 inch thick. The mixture should be firm; if it is too runny, add 1-2 tablespoons dry bread crumbs or freshley grated Parmesan cheese.
3. Dredge the croquettes in the flour, dip them in the egg, and roll in the bread crumbs.
4. Heat the oil in a large frying pan until very hot. Fry the croquettes in small batches until golden brown, about 10 minutes.
5. Remove with a slotted spoon and drain well. Serve hot.

tomatoes, ricotta cheese, eggs, egg yolks, parsley, nutmeg, salt, flour, breadcrumb, olive oil

Taken from www.food.com/recipe/vegetarian-tomato-croquettes-342399 (may not work)