Italian Appetisers Italian Dinner Italian Lunch

How to make Rice Croquettes

Here is the Crocchette di Riso or Rice Croquettes. Most people are familiar with the traditional rice ball.

I love them.

I love the Sicilian ones too (shhh! Nanny wouldn’t be happy about that! lol) but this is something much more simple than that.

This is a great way to use up leftover rice, they can be a great appetizer maybe even served with a dipping sauce of your choice or you could have them the way Nanny intended…as they are.

I don’t remember that there was ever a actual reason or occasion that she made these. She made them, we ate them, end of story.




Serving: Makes approx 15 croquettes


  • 1 cup of Carolina rice, prepared according to box and rinsed (makes 3 cups cooked)***
  • 1 egg, beaten
  • About 1 cup grated Pecorino Romano cheese
  • 3/4 cup – 1 cup plain breadcrumbs
  • Fresh or dried chopped parsley, optional
  • salt and pepper, to taste
  • Canola oil, for frying

NOTE: Rice must be very cold and dry. Cook rice the day before and refrigerate for best results.



  1. Add all ingredients (except for oil) to bowl with cold rice and mix. Rice should stick together nicely. If mixture is too wet add more breadcrumbs.
  2. Add oil to a nonstick pan and let it get hot enough for frying.
  3. Meanwhile, form rice mixture into egg shaped patties.
  4. When oil is hot, gently place croquettes into oil. Do not touch them until nicely browned, then flip.
  5. Place croquettes on a paper towel lined plate to absorb excess oil.


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