Rice Croquettes With Mozzarella Recipes

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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.

LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY



Leftover Cheesy Bacon Rice Croquettes Recipe by Tasty image

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

3 cups rice, cooked
1 cup bacon, cooked and chopped
½ cup shredded mozzarella cheese
½ cup grated parmesan cheese
3 cups italian breadcrumb, divided
2 eggs
oil, for frying
marinara sauce, to serve

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

CHEESE FILLED RICE CROQUETTES



Cheese filled Rice Croquettes image

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

3 tablespoons butter
1/2 cup minced onion
2 cups arborio rice
8 cups hot chicken stock, approximately
3/4 cup grated parmesan cheese
2 beaten eggs
pepper
1 cup mozzarella cheese, cut into 18 cubes
2 cups dry breadcrumbs
oil (for frying)
3 cups tomato sauce, approximately

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.

RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES



Ricotta, Mozzarella & Parmesan Rice Croquettes image

What happens when you combine cheese with rice, egg, flour and seasonings? It transforms into these crisp Ricotta, Mozzarella & Parmesan Rice Croquettes.

Provided by My Food and Family

Categories     Dairy

Time 30m

Yield 20 servings

Number Of Ingredients 9

1-1/2 cups cooked long-grain white rice, cooled
1 cup POLLY-O Original Ricotta Cheese
1/2 cup KRAFT Shredded Low-Moisture Whole Milk Mozzarella Cheese
1/4 cup KRAFT Grated Parmesan Cheese
1/4 cup flour
1 egg
1/2 tsp. garlic salt
1/2 tsp. parsley flakes
2 cups vegetable oil

Steps:

  • Mix all ingredients except oil; let stand 5 min.
  • Heat oil in large saucepan on medium-high heat. Add rounded tablespoonfuls of rice mixture, in batches; cook on all sides until browned. Drain on paper towels. Serve warm.

Nutrition Facts : Calories 90, Fat 6 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 20 mg, Sodium 95 mg, Carbohydrate 5 g, Fiber 0 g, Sugar 1 g, Protein 3 g

RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO



Risotto Croquettes with Mozzarella and Prosciutto image

Categories     Rice     Appetizer     Fry     Mozzarella     White Wine     Prosciutto     Bon Appétit     Sugar Conscious     Kidney Friendly     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 12

Number Of Ingredients 12

3 cups canned low-salt chicken broth
1 tablespoon unsalted butter
1/2 medium onion, chopped
1 1/4 cups (8 to 9 ounces) arborio rice
1/3 cup dry white wine
1/2 cup freshly grated Parmesan
2 large eggs
All purpose flour
2 cups finely ground fresh breadcrumbs made from crustless Italian or French bread
2/3 cup finely diced whole-milk mozzarella cheese
1/3 cup finely chopped prosciutto
Vegetable oil (for deep-frying)

Steps:

  • Bring broth to boil in heavy small saucepan. Remove from heat and cover. Melt butter in heavy medium saucepan over medium-low heat. Add onion and sauté 4 minutes. Add rice; stir 1 minute. Add wine and stir until absorbed, about 1 minute. Add 1/2 cup broth and simmer until liquid is absorbed, stirring often. Cook until rice is just tender and risotto is creamy, adding broth 1/2 cup at at time, stirring frequently and allowing each addition to be absorbed before adding next, about 25 minutes. Mix in Parmesan. Season risotto with salt and pepper. Cool completely. Mix in 1 egg. Cover and chill.
  • Place some flour in 1 bowl; place remaining egg in another bowl and beat to blend. Place breadcrumbs in third bowl. Using moistened hands, shape 1/4 cup (packed) cold risotto into ball. Poke hole in center. Fill with 1 rounded teaspoon mozzarella and 1 teaspoon prosciutto. Press risotto over filling. Coat rice balls in flour, then egg, then breadcrumbs. Place on rack to dry. Repeat with remaining risotto, filling and coating. Let rice balls stand at least 30 minutes and up to 1 hour.
  • Pour 1 1/2 inches oil into heavy medium pot. Attach deep-fry thermometer and heat oil to 360°F. Fry balls, 3 at a time, until golden and crusty, turning once, about 2 minutes. Drain on paper towels. Serve hot or at room temperature.

CROQUETTE MOZZARELLA STICKS RECIPE BY TASTY



Croquette Mozzarella Sticks Recipe by Tasty image

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

2 lb russet potato, peeled and quartered
2 cloves garlic, minced
2 tablespoons fresh flat-leaf parsley, finely chopped
½ cup grated parmesan cheese, plus more for garnish
4 large eggs, beaten, divided
salt, to taste
black pepper, to taste
12 sticks mozzarella cheese, halved crosswise
1 cup all-purpose flour
1 cup plain breadcrumbs
oil, for frying
marinara sauce, for serving
fresh parsley, chopped, for garnish

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

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