Rice Croquettes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 lb. rice
1/4 lb mozzarella, shredded
3/4 cup Parmesan or Romano cheese, grated
1 tbsp. parsley, minced
2 eggs
salt and pepper (to taste)
Italian flavored bread crumbs (to coat the formed croquettes)
vegetable oil for frying
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Directions: |
Directions:Number of Servings: 10-12 (approximately)
Preparation Time: 1 hour
Bring a medium pot of salted water to a boil and cook the rice until al dente. Drain the rice in a colander and put back into the pot. Allow the rice to cool a bit so it will be easier to handle. To the cooked rice add all of the remaining ingredients EXCEPT the bread crumbs and vegetable oil. Combine the rice mixture until well incorporated. The rice mixture should be sticky but not so sticky that you cannot form them into croquettes (oval shaped) or rice balls (round). It's your preference what shape you prefer.
Using your hands, form all the rice croquettes and place them on a dish. It is easier to form them all before rolling them in the bread crumbs. If your hands become too sticky to handle the rice, LIGHTLY moisten them with water.
Once you have formed all the croquettes, pour the vegetable oil into a frying pan (about 1/3 of the way up) and begin to heat the oil on medium-high heat). While the oil is heating up, roll the croquettes in the flavored bread crumbs until you have coated all of them. Reduce the frying pan heat to medium and begin frying the croquettes in the vegetable oil (turning on both sides) until they are a light golden brown. As the croquettes are done, drain them on a platter lined with paper towels.
Serve immediately. These are best eaten warm. |
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Number Of
Servings: |
Number Of
Servings:10-12 (approx) |
Preparation
Time: |
Preparation
Time:1 hour |
Personal
Notes: |
Personal
Notes: This rice recipe is a favorite in our family. We usually use them as an appetizer.
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