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.
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.
RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES
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
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
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
RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO
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
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.
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.
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
More about "ricotta mozzarella parmesan rice croquettes recipes"
BAKED RICOTTA RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
ITALIAN POTATO CROQUETTES WITH CHEESE - GO HEALTHY EVER …
From gohealthyeverafter.com
POTATO RICOTTA CROQUETTES - ALOO PANEER BREAD ROLLS
From easycookingwithmolly.com
SUPPLì (ROMAN RICE CROQUETTES) - MEMORIE DI ANGELINA
From memoriediangelina.com
ARRANCINI (ITALIAN RICE CROQUETTES) - BOSSKITCHEN
From bosskitchen.com
ITALIAN RICOTTA PARMESAN BREAD RECIPE - AN ITALIAN IN MY KITCHEN
From anitalianinmykitchen.com
RICE CROQUETTES WITH ITALIAN GRANA PADANO CHEESE - COOK MOMMA
From cookmomma.com
ARANCINI DI RISO OR RICE CROQUETTES. ITALIAN RECIPE - CELINE'S RECIPES
From celinesrecipes.com
RICE CROQUETTES WITH MOZZARELLA RECIPE | EAT YOUR BOOKS
From eatyourbooks.com
10 BEST BAKED RICE MOZZARELLA CHEESE RECIPES - YUMMLY
From yummly.com
RICE CROQUETTES WITH A PARMESAN CRUST | SPEKKO RICE
From spekkorice.co.za
RICE CROQUETTES RECIPE BY PAULA DEEN
From pauladeen.com
CROQUETTES WITH RICE AND MOZZARELLA | LA CADREGA
From recipes.zerdaf.com
PARMESAN CHEESE CROQUETTE, ITALIAN DELIGHT - VINEYARD FOODIE
From vineyardfoodie.com
RICE CROQUETTES WITH MOZZARELLA - BEST HEALTH MAGAZINE CANADA
From stage.besthealthmag.ca
OUR 36 BEST RICOTTA CHEESE RECIPES | TASTE OF HOME
From tasteofhome.com
RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES - PLAIN.RECIPES
From plain.recipes
POTATO AND RICOTTA CROQUETTES IS A SIDE DISHES BY MY ITALIAN RECIPES
From myitalian.recipes
MEXICAN RICOTTA CROQUETTES | SAVEUR
From saveur.com
HOW TO COOK RICE CROQUETTES WITH MOZZARELLA - RECIPE
From thisnutrition.com
MOZZARELLA CROQUETTES RECIPE | WOOLWORTHS
From woolworths.com.au
HOW TO COOK ITALIAN RICE CROQUETTES WITH CHEESE - RECIPE
From thisnutrition.com
COMPANION RICE & MOZZARELLA CROQUETTES RECIPE - TEFAL
From tefal.com.au
ITALIAN POTATO CROQUETTES - CTV
From more.ctv.ca
RICE CROQUETTES WITH MOZZARELLA (SUPPLI AL TELEFONO) RECIPE | EAT …
From eatyourbooks.com
STRINGED RICE CROQUETTES WITH TUNA AND MOZZARELLA - RIO MARE …
From riomare.ca
RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES | RECIPE
From pinterest.com
RICE CROQUETTES - ITALY MAGAZINE
From italymagazine.com
21 RIDICULOUSLY CREAMY RICOTTA PASTA RECIPES | ALLRECIPES
From allrecipes.com
PARMESAN AND RICOTTA PASTA BAKE RECIPE - BUILD YOUR BITE
From buildyourbite.com
10 BEST PASTA WITH MOZZARELLA AND RICOTTA RECIPES - YUMMLY
From yummly.com
FOODISTA | RECIPES, COOKING TIPS, AND FOOD NEWS | RICOTTA …
From foodista.com
ITALIAN CROQUETTE RECIPE | HOW TO MAKE ITALIAN CROQUETTES
From thekittchen.com
POTATO MOZZARELLA-STUFFED CROQUETTES (MASHED POTATO BALLS) RECIPE
From recipezazz.com
RICOTTA CROQUETTES - RECIPE - COOKS.COM
From cooks.com
RISOTTO CROQUETTES WITH MOZZARELLA AND PROSCIUTTO RECIPE
From cookeatshare.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love