Ham And Rice Croquettes Recipes

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HAM AND RICE CROQUETTES



Ham and Rice Croquettes image

Provided by Maggie Ruggiero

Categories     Appetizer     Fry     Super Bowl     Kid-Friendly     Quick & Easy     Parmesan     Ham     Poker/Game Night     Candy Thermometer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 croquettes

Number Of Ingredients 7

2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 pound)
1/3 cup grated parmesan
2 large eggs, divided
1/2 cup plain dry bread crumbs
About 3 cups vegetable oil
Equipment: a deep-fat thermometer

Steps:

  • Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
  • Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

HAM AND RICE CROQUETTES RECIPE - (4.5/5)



Ham and Rice Croquettes Recipe - (4.5/5) image

Provided by JimMac

Number Of Ingredients 7

2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 lb)
1/3 cup grated Parmesan cheese
2 large eggs, divided
1/2 cup plain dry bread crumbs
3 About 3 cups vegetable oil E
QUIPMENT: a deep-fat thermometer

Steps:

  • ►Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls. ► Heat 1 to IV21-1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2-1/2-inch cakes or balls. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

VINCE'S HAM-AND-CHEESE CROQUETTES



Vince's Ham-and-Cheese Croquettes image

Provided by Food Network

Categories     appetizer

Time 1h25m

Yield 20 croquettes

Number Of Ingredients 17

3 tablespoons unsalted butter
1/2 cup chopped onion
3/4 cup all-purpose flour
1/2 teaspoon cayenne pepper
Kosher salt
1 cup milk
1 cup diced thinly sliced ham
1/2 cup grated white cheddar cheese
1/2 teaspoon chopped fresh thyme
3 small cloves garlic, smashed
1 10-ounce box frozen peas
3/4 cup low-sodium chicken broth
1 teaspoon grated lemon zest
Freshly ground pepper
Vegetable oil, for frying
2 large eggs, beaten
1 sleeve saltines (40 crackers), roughly crushed

Steps:

  • Melt the butter in a small saucepan over medium heat. Add the onion; cook until soft, about 5 minutes. Add 1/2 cup flour, the cayenne pepper and 1/2 teaspoon salt; cook, stirring with a wooden spoon to make a dry, stiff mixture, about 3 minutes. Gradually whisk in the milk to make a smooth paste. Stir until the batter forms a ball, about 3 more minutes.
  • Remove from the heat; stir in the ham, cheese and thyme. Spread the mixture evenly into a greased 8-inch square baking pan. Cool, then refrigerate until firm, at least 45 minutes and up to 1 day.
  • Meanwhile, make the pea sauce: Bring 3 cups water and the garlic to a boil in a saucepan. Add the peas; cook until thawed, 30 seconds. Drain, then transfer the peas and garlic to a blender. Add the broth and lemon zest; puree until smooth. Season with salt and pepper and set aside.
  • Heat about 3 inches of oil to 340 degrees in a saucepan over medium-high heat. Place the remaining 1/4 cup flour, the eggs and the saltine crumbs in 3 separate shallow dishes. Cut the chilled dough into 20 4-inch-long croquettes. Dredge each in flour, then dip in the eggs, letting the excess drip off, and roll in the saltines.
  • Fry the croquettes in the oil in batches until golden brown. Drain on a paper-towel-lined plate. Season with salt and serve with the pea sauce.

HAM AND CHEESE CROQUETTES



Ham and Cheese Croquettes image

Provided by Claire Robinson

Categories     appetizer

Time 20m

Yield 8 (2-inch) croquettes

Number Of Ingredients 6

1 cup leftover potatoes from Parsnip-Potato Mash recipe or plain mashed potatoes
1/4 cup all-purpose flour, plus more as needed
1/2 cup finely shredded Gruyere cheese, about 1-ounce
1/2 cup very finely diced cooked ham or country ham, about 2 ounces
Kosher salt and freshly ground black pepper
1/4 cup vegetable oil, for frying

Steps:

  • In a bowl, mix the potatoes, 1/4 cup flour, cheese, and ham with a large rubber spatula until combined. Season with salt and pepper, to taste and divide the mixture into 8 equal portions. Rub your hands with a small amount of flour and form the portions into small flat disks about 1/2-inch thick. Use just enough flour to keep the potatoes from sticking to your hands, but do not coat them completely.
  • Heat the oil in a large nonstick skillet over medium-low heat. Shallow-fry the croquettes, turning once, until golden brown, about 4 minutes per side. Remove from the oil and drain on a paper-towel lined plate. Let the croquettes cool for about 5 minutes before serving.
  • Cook's Note: This recipe doubles easily if you have enough leftover potatoes.

RICE CROQUETTES WITH SMOKED HAM AND MOZZARELLA



Rice Croquettes with Smoked Ham and Mozzarella image

Provided by My Food and Family

Categories     Recipes

Number Of Ingredients 12

4 cups beef
2 tablespoons unsalted butter
1.5 cups arborio rice
0.5 cups tomato sauce
0.5 cups parmesan cheese
1 units salt
1 units egg yolk
1 slices smoked ham
0.5 cups peas
2 ounces mozzarella
23 cups bread crumbs
1 units peanut oil

Steps:

  • Pour the stock into a saucepan and bring to a boil. Reduced the heat to achieve a gentle simmer and maintain over low heat.
  • Meanwhile, in a large heavy saucepan over medium heat, melt the butter. Add the rice and stir for 2 minutes to coat. Add a ladleful for the simmering stock and stir constantly. When the liquid is almost absorbed, add another ladleful. Stir constantly and add more stock, a ladleful at a time, when the previous ladleful is almost absorbed. The rice is done when it is firm but tender and the center of each grain is no longer chalky, 20-25 minutes.
  • Remove from the heat and stir in the tomato sauce, parmesan, and salt and pepper to taste. Let cool completely, and then stir in the egg yolk, mixing well. In a small bowl, toss together the ham, peas, and mozzarella.
  • Scoop up 2 tablespoons of the rice mixture. Using two fingers, make a cavity in the center. Fill it with a little of the ham mixture. Finish shaping the rice by hand to make a croquette the size of a large chicken egg. Roll in bread crumbs to coat completely. Repeat with the remaining rice and filling.
  • In a saucepan, pour in oil to a depth of 3 inches (7.5 cm) and heat to 350 F on a deep-frying thermometer, or until a bit of bread turns golden within moments of being dropped into the oil. Add croquettes, a few at a time, and fry, turning them to cook evenly, until deeply golden, 3-5 minutes. Using a slotted spoon, transfer to paper towels to drain. Serve immediately.

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

HAM CROQUETAS



Ham Croquetas image

Crisp ham croquetas, gooey on the inside, are as synonymous with Miami as the Cubano. Deep-fried and shaped like cigars, these ham snacks are a classic Cuban dish. Though many new Cuban bakeries and restaurants play around with the ingredients, ham remains the most popular croqueta base. This version, from Islas Canarias Restaurant in Miami, is considered by many to be gold-star croquetas that hit the ideal sweet and salty notes. Squeeze some fresh lime on top, drizzle with hot sauce and serve with saltine crackers.

Provided by Christina Morales

Time 9h30m

Yield About 20 croquetas

Number Of Ingredients 12

1 pound honey ham, coarsely chopped
1 Spanish onion (12 ounces), coarsely chopped
4 tablespoons unsalted butter
1 cup all-purpose flour
1 2/3 cups whole milk
1/4 cup curly parsley, finely chopped
1 tablespoon garlic powder
1 teaspoon fine salt, plus more to taste
2 cups finely crushed soda crackers or plain bread crumbs (4 ounces)
1 large egg, room temperature
Vegetable oil, for frying (about 4 cups)
Lime wedges, hot sauce and saltine crackers, for serving

Steps:

  • In a food processor, pulse the ham and onion until coarsely ground. Set aside.
  • In a large saucepan, melt the butter over medium heat. Quickly whisk in 1/2 cup flour and cook, whisking constantly, until smooth and tan, 2 to 3 minutes. While whisking, gradually add 1 cup milk, then continue whisking until the mixture thickens to the consistency of soft mashed potatoes, 1 to 2 minutes. Add the remaining 1/2 cup flour and use a wooden spoon or sturdy spatula to stir until very thick, firm and a darker shade of brown, 1 to 2 minutes. Some browning on the bottom of the pan is OK.
  • To the pan, add the ham mixture, parsley, garlic powder and salt, and vigorously mix until the ingredients are evenly incorporated, 3 to 5 minutes. Transfer the mixture to a sheet pan lined with plastic wrap or parchment paper and pat into a 9-by-7-inch rectangle. Refrigerate for at least 2 hours or preferably overnight.
  • Cut the chilled paste into 21 (3-by-1-inch) rectangles, then gently roll each into a 3-inch-long cylinder. Make sure the croquetas are smooth and without cracks. Place the croquetas on the sheet pan and chill in the freezer for 30 minutes.
  • Place the cracker crumbs on a plate. In a medium bowl, combine the egg and remaining 2/3 cup milk, and whisk until combined.
  • Submerge 4 to 5 chilled croquetas in the milk mixture to thoroughly coat, then transfer immediately to the crackers, making sure the croquetas are coated in the crumbs. Return to the sheet pan and repeat with the remaining croquetas. Freeze again until firm but not frozen, 15 to 30 minutes. Don't freeze for longer than 30 minutes as they may burst in the hot oil.
  • Towards the end of the chilling time, fill a small Dutch oven or heavy saucepan with oil to a depth of 1 1/2 inches. Heat over medium-high until a deep-fry thermometer registers 350 degrees. If you don't have a thermometer, use a croqueta as a test piece: Carefully drop in 1 croqueta. If it immediately begins to fry and brown, the oil is ready. Carefully add 2 to 3 croquetas and fry, turning if needed to evenly cook, until golden brown,1 1/2 to 2 1/2 minutes. Transfer to a plate lined with paper towels and let rest for 1 to 2 minutes before serving. Repeat with the remaining croquetas, working in batches and adjusting the heat to maintain the oil temperature. Serve immediately with lime wedges, hot sauce and saltine crackers.

SKILLET HAM & RICE



Skillet Ham & Rice image

Ham, rice and mushrooms make a tasty combination in this homey stovetop dish. It goes from start to finish in just 25 minutes. -Susan Zivec, Regina, Saskatchewan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 2 servings.

Number Of Ingredients 10

1 teaspoon olive oil
1 medium onion, chopped
1 cup sliced fresh mushrooms
1 cup cubed fully cooked ham
1/8 teaspoon pepper
1/2 cup reduced-sodium chicken broth
1/4 cup water
3/4 cup uncooked instant rice
2 green onions, sliced
1/4 cup shredded Parmesan cheese

Steps:

  • In a large nonstick skillet, heat oil over medium-high heat; saute onion and mushrooms until tender. Stir in ham, pepper, broth and water; bring to a boil. Stir in rice. Reduce heat; simmer, covered, until rice is tender, about 5 minutes., Fluff with a fork. Top with green onions and cheese.

Nutrition Facts : Calories 322 calories, Fat 8g fat (3g saturated fat), Cholesterol 49mg cholesterol, Sodium 1168mg sodium, Carbohydrate 38g carbohydrate (4g sugars, Fiber 2g fiber), Protein 24g protein.

RICE CROQUETTES



Rice Croquettes image

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

1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Canola oil
Additional fresh parsley, optional

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.

MY GREAT GRANDMOTHER'S HAM CROQUETTES



My Great Grandmother's Ham Croquettes image

I don't know how this recipe came to be, but we know my great-grandmother made this. It is made with diced ham in the oven and covered in bread crumbs. After shaping them, you can put cheese or anything you want into the middle for a filling. I personally like cream cheese or Cheddar cheese in mine but you can put whatever you want in the middle.

Provided by crazy4foodgirl

Categories     Main Dish Recipes     Pork     Ham

Time 30m

Yield 6

Number Of Ingredients 4

½ pound diced ham
1 egg
1 tablespoon mayonnaise
1 cup dry breadcrumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 14.4 g, Cholesterol 45.4 mg, Fat 5 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 1.4 g, Sodium 480.8 mg, Sugar 1.2 g

RICE CROQUETTES



Rice Croquettes image

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

1 1/2 cups cooked rice, cooled
1/2 cup all-purpose flour
1 tablespoon butter, softened
2 eggs, well beaten
1/3 cup grated sharp cheddar cheese
1/4 teaspoon cayenne pepper
salt
fresh breadcrumb

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

ROCKY'S ZESTY HAM CROQUETTES



Rocky's Zesty Ham Croquettes image

This recipe for ham croquettes is great for leftovers; it's a nice treat from the boring next-day ham and cheese sandwich or ham dinner.

Provided by Rocco

Categories     Appetizers and Snacks     Meat and Poultry     Pork

Time 45m

Yield 16

Number Of Ingredients 11

1 ½ pounds leftover baked ham
4 eggs, divided
3 tablespoons butter
½ cup fresh chopped garlic
¼ cup dried minced onion
3 cups Italian-style bread crumbs
2 cups shredded extra-sharp Cheddar cheese
½ cup brown sugar
¼ teaspoon ground black pepper
1 tablespoon water
2 cups extra-virgin olive oil

Steps:

  • Grind ham into a large bowl.
  • Beat 3 eggs in a small bowl.
  • Melt butter in a small skillet over medium heat. Add garlic and dried onion; cook and stir until browned, about 5 minutes. Pour mixture into the bowl with the ham; add the beaten eggs, 1 cup bread crumbs, Cheddar cheese, brown sugar, and black pepper. Mix by hand until combined; mold into 15 to 18 medium croquettes, or rectangular balls.
  • Beat remaining 1 egg in a bowl with 1 tablespoon water. Pour remaining 2 cups bread crumbs into a large nonstick baking pan. Dip each croquette in the egg and roll in bread crumbs.
  • Heat olive oil in a large skillet over medium-high heat. Add croquettes; fry in batches until golden brown, about 10 minutes total. Place finished croquettes on a paper towels to drain excess oil.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 21.5 g, Cholesterol 90.9 mg, Fat 19.8 g, Fiber 1.1 g, Protein 16 g, SaturatedFat 8.1 g, Sodium 817.5 mg, Sugar 6.2 g

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From easyrecipe.top


POTATO AND HAM CROQUETTES | RICARDO
In a bowl, combine the mashed potatoes, ham, cheese, egg, green onion and ¼ cup (20 g) of the breadcrumbs. Season generously with pepper. Set the remaining breadcrumbs aside in a shallow bowl. Form the mashed potato mixture into 10 patties using about 1/3 cup (75 ml) for each one. Press the patties into the breadcrumbs to coat on both sides.
From ricardocuisine.com


HAM CROQUETTES - CROQUETAS DE JAMóN - COOKING WITH IKO
2018-04-20 Instructions. Put the oil with the ham into a small pot and infuse them together for 15 minutes. Oil must not boil or bubble up. So a tip for this is: choose the smallest stove that you got and put it to the minimum heat. Place the pot on top and keep it for one minute, then remove from the heat for 30-40 seconds and put it back for another minute.
From cookingwithiko.com


RICE CROQUETTES RECIPE BY PAULA DEEN
In a medium bowl, toss the rice with salt, black pepper, Paula Deen House seasoning, parmesan spring onions and the zest and juice of 1 lemon. Beat eggs, then add to mixture and stir to combine. Shape the rice mixture into patties and coat with bread crumbs. Heat the oil in a 10-inch cast iron skillet.
From pauladeen.com


HAM AND RICE CROQUETTES | RECIPE | LEFTOVER HAM RECIPES, RICE ...
Jul 26, 2019 - Ham and Rice Croquettes. When autocomplete results are available use up and down arrows to review and enter to select.
From pinterest.com.au


HAM AND RICE CROQUETTES | LEFTOVER HAM RECIPES, CROQUETTES, …
Mar 3, 2016 - This Pin was discovered by Patricia Gorman. Discover (and save!) your own Pins on Pinterest
From pinterest.ca


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