Best Rice Mozzarella Croquettes Recipes

RICE & MOZZARELLA CROQUETTES

Steps:

• 1. Bring stock (about 5 1/2 cups) to a simmer in saucepan. Keep warm over very low heat. In a heavy fry pan heat the olive oil (1/4 C) over medium heat, add the onion and saute about 3-4 minutes, add the rice and coat rice well with the oil in pan, saute rice about 3-4 minutes. Add the wine and stir until rice absorbs all the wine.
• 2. Add the warm stock to the "wine-rice" a little at a time, stiring it in well but gently after each addition. Wait until rice absorbs the stock before adding in next addition of stock. Once rice is tender, (but still somewhat firm)after cooking for about 20-25 minutes ...remove from heat, add in the butter and 1/4 cup of reserved stock... and then season with salt and pepper. Spread the creamy rice mix out on a cookie sheet to cool. Once cool, scrape the rice into a bowl, add 2 of the eggs to the rice mix and blend in the parmesan cheese.
• 3. Place about a 1/4 cup of rice in palm of hand, pack like a meatball and flatten slightly into an oval shape making an a indentation to place 2-3 pieces of the cubed mozzarella into. Take another spoon of rice and be sure that the rice is packed all around the cheese, this time packing the "rice meatball" tightly and forming into an oval cylinder shape. Set aside and continue making oval cylinders with the remainder of the rice and mozzarella.
• 4. In a shallow bowl, beat the remaining 2 eggs, place flour and breadcrumbs into 2 seperate shallow bowls or pie plates. Coat each rice oval with the flour, then the egg wash and then the breadcrumbs in that order. Set aside.
• 5. Heat about 1 inch of oil in a heavy pan to 350-375 degrees....you must be careful not to let oil go below 350 degrees OR above 400 degrees!!!! Use a deep fry thermometer to keep an eye on the oil temp. Fry rice ovals a few at a time until golden brown 3-5 minutes. Transfere fried ovals to paper towels to drain, then keep warm in 200 degree oven while finishing frying up the remainder of the croquettes. Serve immediately as is.... or with a side of sweet and sour or warm marinara dipping sauce!! YUM!!!

RICE CROQUETTES WITH SMOKED HAM AND MOZZARELLA

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.

RICOTTA, MOZZARELLA & PARMESAN RICE CROQUETTES

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.