Herby rice and mozzarella croquettes
Discover the delight of Herby Rice and Mozzarella Croquettes! This recipe combines flavorful herbs, creamy mozzarella, and a crispy exterior for a delectable bite. Cooked in fragrant white wine and broth, the rice is blended with grated parmesan, fresh basil, thyme, and parsley. Formed into croquettes and lightly fried, these golden morsels make for a perfect appetizer or snack that's sure to impress.
Cook time 50 min
Prep time 65 min
Ingredients:
1/3 cup vegetable broth2 tbsp butter
1 tbsp olive oil
1 onion
2 garlic cloves
1 cup white rice
1/3 cup white wine
1/4 cup grated parmesan cheese
2 eggs
1 tbsp basil
1 tsp fresh thyme
1/2 bunch fresh parsley
1 cup mozzarella cheese
1/3 cup all-purpose white wheat flour
1/3 cup bread crumbs
These Herby Rice and Mozzarella Croquettes are a delicious and comforting dish that combines the creamy texture of mozzarella with the aromatic flavors of fresh herbs. Perfect as an appetizer or a snack, these croquettes are sure to be a hit at any gathering.
Instructions:
1. In a medium saucepan, bring the vegetable broth to a simmer over low heat.
2. Cook the Aromatics and Rice:
1. In a large skillet, heat the butter and olive oil over medium heat.
2. Add finely chopped onion and cook until translucent, about 5 minutes.
3. Stir in minced garlic and cook for another 1-2 minutes until fragrant.
4. Add the white rice to the skillet, stirring well to coat the grains with the oil and butter mixture.
5. Pour in the white wine and cook, stirring frequently, until the wine is mostly absorbed.
1. Gradually add the simmering vegetable broth to the rice mixture, one ladleful at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is cooked and creamy, about 20 minutes.
2. Remove the skillet from heat and stir in the grated parmesan cheese. Allow the mixture to cool slightly.
1. In a large bowl, combine the cooked rice mixture with the beaten eggs, fresh basil, fresh thyme, and chopped parsley.
2. Take a small handful of the mixture, flatten it slightly in your palm, and place a cube of mozzarella cheese in the center. Shape the rice mixture around the mozzarella to form a ball. Repeat with the remaining mixture and mozzarella cubes.
1. Place the flour, beaten eggs, and breadcrumbs each in separate shallow bowls.
1. Roll each rice ball first in the flour, then dip it into the beaten eggs, and finally roll it in the breadcrumbs to coat completely. Ensure each ball is evenly coated.
7. Cook the Croquettes:
1. Heat a large amount of vegetable oil in a deep frying pan over medium-high heat.
2. Once the oil is hot, carefully place the croquettes in the oil and fry until golden brown on all sides, about 2-3 minutes per side.
3. Remove the croquettes from the oil and drain on a plate lined with paper towels.
1. Serve the herby rice and mozzarella croquettes hot, garnished with additional fresh herbs if desired.
Tips:
- Make sure to finely chop the onion and garlic for a more even and flavorful mixture.
- Let the cooked rice cool completely before mixing with the other ingredients to ensure the croquettes hold their shape.
- Use a small ice cream scoop or your hands to form uniform croquettes for even cooking.
- Chill the formed croquettes in the refrigerator for about 30 minutes before frying to help them maintain their shape.
- Fry the croquettes in small batches to avoid overcrowding the pan, which can lead to uneven cooking.
- For an extra crispy exterior, you can double coat the croquettes by dipping them in egg and bread crumbs twice before frying.
Serve the Herby Rice and Mozzarella Croquettes hot, and enjoy the delightful blend of herbs, cheese, and crispy outer layer. These croquettes are not only tasty but also a great way to use up leftover rice in a creative and flavorful way.
Nutrition per serving
4 ServingsCalories 500kcal
Protein 18g
Carbohydrates 63g
Fiber 2.61g
Sugar 3.65g
Fat 18g
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