Homemade rice croquettes are cooked rice mixed with grated cheese, egg, flour, parsley, salt, and pepper, shaped by hand, coated in bread crumbs, and fried for 2 to 3 minutes per side until golden. They take 20 minutes of preparation and 15 minutes of cooking, and serve 4.
A thrifty recipe that makes the most of leftover rice, great as an appetizer, side, or snack.
How to Make Rice Croquettes?
Cooked rice is bound with cheese, egg, and seasonings, shaped, breaded, and fried until golden. An affordable dish that does not skimp on flavor.
Nutritional Information
Each serving of rice croquettes contains approximately 320 kcal, 38 g of carbohydrates, 14 g of fat, 8 g of protein, 1 g of fiber, 1 g of sugars, and 290 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Homemade Rice Croquettes Recipe
Preparation: 20 minutes
Cooking: 15 minutes
Servings: 4
Ingredients
- 2 cups of cooked rice
- 1 egg
- 1 cup of bread crumbs
- ½ cup of grated cheese
- ¼ cup of flour
- Fresh parsley
- Oil for frying
- Fine salt
- Black pepper
Instructions
- In a large bowl, mix the cooked rice with the grated cheese, egg, flour, and chopped parsley. Season with salt and pepper and knead into a smooth, moldable mixture.
- Shape small oval or round croquettes with your hands. Roll each one in bread crumbs to coat it completely.
- Heat the oil in a deep skillet over medium high heat and fry the croquettes for 2 to 3 minutes per side until golden and crisp. Drain on paper towels and serve hot as an appetizer or side.
Additional Tips
Chill the mixture
Refrigerate the rice mixture for at least 30 minutes before shaping so the croquettes are firmer and easier to handle.
Add spices
A pinch of nutmeg or ground cumin gives a deeper aroma.
Keep the oil hot
Fry at about 175°C (347°F) and do not crowd the pan so they do not open.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| Deep frying | Oven or air fryer at 180°C (356°F) | 12 to 15 minutes | Less oil |
| Grated cheese | Mozzarella cubes in the center | ½ cup | Gooey center |
| Parsley | Basil | To taste | Italian touch |
| Bread crumbs | Panko | 1 cup | Extra crunch |
Frequently Asked Questions (FAQs)
1. Which rice is best for croquettes?
Short or medium grain rice, or regular long grain rice cooked the day before. Avoid very sticky rice or brown rice, which binds less easily.
2. Can I bake them or use an air fryer?
Yes. Spray them with a little oil and bake at 180°C (356°F) or air fry for 12 to 15 minutes, turning halfway.
3. How do I keep them from opening while frying?
Make sure the oil is hot enough, about 175°C (347°F), and the croquettes are compact and well coated. Do not crowd the pan.
4. Can I freeze rice croquettes?
Yes, freeze them raw and breaded on a tray, then store in bags and fry from frozen, adding 1 to 2 minutes.
Benefits
Rice provides complex carbohydrates for steady energy, and cheese adds calcium and protein, while the recipe reduces food waste.
Did You Know?
Croquettes originated in France, where they were first made with leftover meat or fish, before spreading throughout Europe and the world.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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