RICE CROQUETTES
As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California
Provided by Taste of Home
Categories Side Dishes
Time 1h
Yield 16 croquettes.
Number Of Ingredients 12
Steps:
- In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.
Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.
LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY
Here's what you need: rice, bacon, shredded mozzarella cheese, grated parmesan cheese, italian breadcrumb, eggs, oil, marinara sauce
Provided by Rie McClenny
Categories Appetizers
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
- Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
- Coat the rice balls in the remaining bread crumbs.
- Preheat oil in a pot to 350˚F (170˚C).
- Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
- We recommend serving with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 59 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, Sugar 3 grams
CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY
Here's what you need: russet potato, garlic, fresh flat-leaf parsley, grated parmesan cheese, large eggs, salt, black pepper, mozzarella cheese, all-purpose flour, plain breadcrumbs, oil, marinara sauce, fresh parsley
Provided by Kiano Moju
Categories Appetizers
Yield 24 servings
Number Of Ingredients 13
Steps:
- Add the potatoes to a large pot with enough cold water to cover them. Bring to a boil over high heat and cook until tender when pierced with a fork, about 30 minutes.
- Drain the potatoes and transfer to a large bowl. Use a potato masher to mash the potatoes until there are no large chunks left.
- Add the garlic, parsley, Parmesan cheese, 1 beaten egg, salt, and pepper. Mix well.
- Take a spoonful of potatoes and form into a patty.
- Place a cheese stick in the middle and wrap the potato around the cheese until it is evenly covered.
- Arrange the formed croquettes on a parchment-lined baking sheet and freeze for 30 minutes.
- Place the flour, 3 remaining eggs, and bread crumbs in 3 separate shallow bowls. Dredge the croquettes in the flour, shaking off any excess; then dredge in the egg and the bread crumbs.
- Heat the oil in a large pot until it reaches 350°F (180°C). Fry the croquettes for 3 minutes, or until golden brown.
- Transfer the croquettes to a wire rack set over paper towels to drain the excess oil.
- Let cool for a few minutes as they will be HOT.
- Garnish with grated Parmesan cheese and parsley and serve with marinara sauce alongside.
- Enjoy!
Nutrition Facts : Calories 119 calories, Carbohydrate 17 grams, Fat 3 grams, Fiber 1 gram, Protein 4 grams, Sugar 0 grams
CHEESE FILLED RICE CROQUETTES
Posted by request. I serve these as an antipasto and they're also great as a snack. There may appear to be a number of steps to follow but they really are quite easy to make. Can be made gluten free.
Provided by SandraMK
Categories Lunch/Snacks
Time 55m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter.
- Add onion and cook on medium heat until softened.
- Add rice and stir to coat with butter.
- Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
- Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
- Remove from heat.
- Stir parmesan cheese and eggs into hot rice.
- Season with pepper.
- Spread rice onto a baking tray and allow to cool.
- Divide rice into 18 portions.
- Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
- Draw edges together to enclose cheese and form into a ball.
- Continue with remainder.
- Roll in breadcrumbs.
- Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
- Ensure the pot is not overcrowded.
- Serve hot with your favourite tomato sauce.
RISOTTO CROQUETTES: ARANCINI DI RISO
Provided by Food Network
Time 14h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
- Separate 1 egg and reserve the yolk.
- In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
- Whisk two eggs in a medium bowl.
- Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
- Roll, roll, roll your risotto into balls.
- One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
- Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
- When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
- The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
- Remove the risotto balls to paper towel-lined plates.
RICE CROQUETTES
Make and share this Rice Croquettes recipe from Food.com.
Provided by Debster
Categories Rice
Time 2m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a mixing bowl combine the rice, flour, and butter.
- Stir in the eggs, cheese, Cayenne, and salt.
- Shape into balls and roll in bread crumbs.
- Fry in hot oil until golden brown-about 2 minutes.
- Serve immediately.
Nutrition Facts : Calories 248, Fat 8.8, SaturatedFat 4.7, Cholesterol 123.3, Sodium 114.2, Carbohydrate 32.2, Fiber 0.7, Sugar 0.3, Protein 8.8
RICE CROQUETTES
These were made by my grandmother while I was growing up. Whenever she made them, some always made their way to our house. She would make them in the morning and put them on a platter and into the refrigerator they went until suppertime--probably to tighten up. I remember seeing them sitting there with waxed paper over them. These are so good if you mash them a little on your plate and put butter and salt on them. It is a way to use up leftover rice which is what Grammie did. She didn't throw anything away. She even saved all her leftover meat whether it be one hamburg patty, or a hotdog, or a roast and would grind them up at the end of the week and used the following recipe but with meat instead of rice. She would add some chopped onion to the meat. She didn't waste anything. The rice is held together with an egg and white sauce. Grammie never measured so this is about what I use to make mine. The time listed is if you keep them in the refrigerator for a few hours, but you could have them sit only about an hour or so.
Provided by Mimi in Maine
Categories White Rice
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
- Set aside to cool some.
- Put the rice in a bowl.
- Beat the egg and add to the rice.
- Add enough of the cooled white sauce so you can handle it.
- Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
- Put in refrigerator for a few hours to set, if you have the time.
- Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
- Take out and drain on paper towels (Grammy used a brown paper bag).
- Serve with butter and salt.
CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE
Categories Cheese Rice Tomato Fry Cocktail Party Oscars Mother's Day Dinner Lunch Poker/Game Night Engagement Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
- Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
- Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
- Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
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