Croquettes are often eaten outside of a soup, and can be stuffed with all manner of fillings and spices. However, I particularly like these croquettes as an addition to soup, whether broth- or cream-based. They're similar to the Italian arancini, which also offer a satisfying crunch and savory flavor. I have left this recipe simple, which allows room for experimentation to suit your particular flavor needs.
Notes
- Frying Oil: This recipe calls for 1 cup of frying oil, which is sufficient if you're using something like a 8-9" pot. If you're using a smaller or bigger pan, however, you may need more or less oil. Aim to have the oil come to halfway up the thickness of your croquettes.
- Herbs and Spices: The flavor of some more delicate herbs may not come through in this recipe due to the hot temperature of the frying oil. But additions like paprika, cumin, thyme, and garlic should come through nicely.
Storage
You can store these in an airtight container in the fridge for 2-3 days.
The croquettes will lose their crunch if re-heated in the microwave. I recommend heating them in an air fryer on 400°F for 3-4 mins to keep that crunchiness.
FAQ
Although olive oil is typically the most common oil in the average kitchen, it doesn't do well for frying due to its low smoke point. Some people may say to use canola or vegetable oil, but I don't recommend that due to its poor quality and potential health concerns. Peanut oil is a slightly better alternative, and still very affordable.
Any breadcrumbs you have are fine. Regular, Italian-seasoned, panko, or homemade.
Related
Looking for other recipes like this? Try these:
Grace Says:
Use the unwanted heels of your bread to make your own breadcrumbs. Just lay slices on a baking sheet and bake in the oven on the low or "warm" setting for 1-2 hours. Then run them through the food processor to grind them finely.
📖 Recipe
Rice Croquettes
Ingredients
- 1 cup dry rice cooked.
- 3 T butter
- 4 T flour
- 1 cup milk
- 3 eggs separated and lightly whisked
- 1 t salt
- 3 T parmesan cheese
- 1 ½ cups bread crumbs
- 1 cup avocado oil peanut oil, or other frying fat
Instructions
- If you haven't yet, cook the rice. Set aside and allow it to cool.
- Make a roux by melting the butter over medium heat, and then adding the flour. Whisk to combine. Then slowly add the milk, a little at a time, whisking everything together in between additions of milk. This will form a thick paste, and eventually a thick sauce.
- Combine the rice, egg yolks, salt, parmesan, and roux. If it's still too warm to handle, you can mix it and then spread thinly into a pan. Refrigerate until cool.
- Shape the mixture into croquettes: they can look like small, 2" wide hockey pucks or 3" long corndog-like cylinders. Then dredge the croquettes first in the egg whites and then in the breadcrumbs.
- Heat your oil sufficiently over medium-high heat, and fry the croquettes until golden brown, 1-2 minutes on each side. Drain them on a paper towel, and then add them to your soup.
Did you make this recipe? Let me know!