Bocconcini Croquettes with Basil and Red Pepper | RICARDO

Ingredients

• 1/2 cup (125 ml) yogurt
• 1/4 cup (60 ml) fresh basil
• 1 tablespoon (15 ml) lemon juice
• 1 clove garlic, peeled
• Salt and pepper
• 1/4 cup (60 ml) flour
• 2 eggs, lightly beaten
• 1/2 cup (125 ml) breadcrumbs
• 20 mini bocconcini, drained
• 2 grilled red bell peppers, cut into 1 1/2-inch (3-cm) squares
• 20 small fresh basil leaves
• 20 toothpicks
• Canola or peanut oil for frying