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

INGREDIENTS:

• 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.

METHOD