Rice Croquettes
📜 Collection: John B. Collection | ✍️ Attribution: Unattributed | 📂 Category: Appetizers Crispy golden rice croquettes bound with eggs and milk, seasoned with cayenne and parsley. Perfect as a savory appetizer or side dish served hot with white sauce.
| Prep Time | Cook Time | Inactive / Chill Time | Yield / Servings |
|---|---|---|---|
| 30 mins | 15 mins | 1 hour | 4 servings |
🔪 Key Equipment
- Double boiler
- Deep fryer
- Mixing bowl
Ingredients
| Measurements | Ingredients | Prep / Notes |
|---|---|---|
| 4 cups | Cooked rice | Prepared |
| 2 | Eggs | Beaten |
| 1/4 tsp | Cayenne | Ground |
| 1/4 cup | Milk | Whole |
| 1/4 cup | Butter | Softened |
| 1/2 tsp | Salt | Standard |
| 1/2 tsp | Pepper | Black, ground |
| 3 tbsp | Chopped parsley | Freshly chopped |
Instructions
Step 1: Cooking the Base
- Cook all ingredients except 3 tbsp chopped parsley in a double boiler until the 2 eggs thickens.
Step 2: Shaping and Frying
- Stir in 3 tbsp chopped parsley and cool the mixture.
- When cold, shape the mixture, roll in crumbs, egg, and crumbs again, letting it stand if convenient.
- Fry in deep fat until golden brown and crispy, then serve with white sauce.
💡 Make-Ahead & Storage: Formed and crumbed croquettes can be refrigerated for up to 4 hours before frying in hot oil.
Original Recipe Scan
