Best Ham And Rice Croquettes Recipes

HAM AND RICE CROQUETTES

Steps:

• Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
• Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

HAM AND RICE CROQUETTES RECIPE - (4.5/5)

Steps:

• ►Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls. ► Heat 1 to IV21-1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2-1/2-inch cakes or balls. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

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.