ITALIAN RICE CROQUETTES

Italian Rice Croquettes image

I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu.

Provided by Chef John

Categories Appetizers and Snacks Meat and Poultry Chicken

Time 1h40m

Yield 40

Number Of Ingredients 13

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Ingredients

2 pounds chicken giblets
1 cup water
½ teaspoon salt
4 cups salted water
2 cups long grain white rice, uncooked
2 cups grated Parmesan cheese
½ cup marinara sauce
¼ cup dry bread crumbs
2 large eggs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1 cup dry bread crumbs for coating
vegetable oil for frying

Steps:

Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker; cook for about 20 minutes.
Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand; set aside.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.
Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.
Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.
Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.
Heat oil in a large skillet over medium-high heat; cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.

Nutrition Facts : Calories 99 calories, Carbohydrate 10.4 g, Cholesterol 60.1 mg, Fat 3.2 g, Fiber 0.4 g, Protein 6.9 g, SaturatedFat 1.1 g, Sodium 139.8 mg, Sugar 0.6 g