Crocchette di Riso are a beloved staple of Italian street food and finger food. These delightful rice croquettes boast a crispy exterior that gives way to a flavourful interior, making them an ideal choice for any occasion and sure to please everyone.
To achieve the perfect consistency for shaping, if you find that your mixture isn’t soft enough, simply add an extra egg. Conversely, if it’s too soft, a bit more pecorino and Parmigiano Reggiano cheese will help bind everything together. For a lighter option, consider baking the croquettes instead of frying them at 180°C (356°F) for about 30 minutes. Feel free to get creative with fillings by adding mozzarella cheese or ham for an extra burst of flavour!
Be sure to compact the mixture well when shaping the croquettes, and ensure that the oil is heated to between 180°C and 185°C (356°F and 365°F) before frying; otherwise, you might end up with cracked croquettes.
Servings: 15-20 croquettes
Ingredients:
- 2 ½ cups (500g) Carnaroli or Arborio rice
- 2 eggs
- 1 ½ cups (150g) aged pecorino and Parmigiano Reggiano cheese, grated
- 2 tbsp (30g) finely chopped parsley
- Salt and black pepper to taste
- Olive oil for frying (amount as needed)
Step-by-step Instructions:
- Cook the Rice
Begin by cooking 2 ½ cups (500g) of Carnaroli rice in salted boiling water according to the package instructions. Cook until al dente, then drain and let it cool. - Prepare the Mixture
In a large mixing bowl, combine the cooled rice, 2 eggs, 1 ½ cups (150g) of grated pecorino and Parmigiano Reggiano cheese, and 2 tbsp (30g) of finely chopped parsley. Season with salt and black pepper to taste. Mix well until all ingredients are thoroughly combined. - Shape the Croquettes
Once the mixture is well blended, take a handful of the rice mixture and shape it into small cylinders with rounded edges. Place them on a tray lined with parchment paper. - Fry the Croquettes
In a deep skillet or frying pan, heat enough olive oil over medium heat. Once the oil reaches about 180°C to 185°C (356°F to 365°F), carefully add the croquettes in batches, being sure not to overcrowd the pan. Fry until golden brown and crispy on all sides. Use a slotted spoon to remove the croquettes and drain them on paper towels. - Serve and Enjoy
Arrange the Crocchette di Riso on a serving platter and serve hot.
Buon Appetito!
Nutritional Information (approx. 5-6 croquettes):
Calories: 520 | Protein: 14g | Carbohydrates: 55g | Fat: 28g | Fibre: 1g | Sodium: 450mg
Disclaimer: The nutritional information provided in this blog is an estimate based on available online tools. It is not intended to serve as medical or dietary advice. We do not accept responsibility for any consequences arising from the use of this information.
Crocchette di Riso (Rice Croquettes)
Ingredients
- 2 ½ cups (500g) Carnaroli or Arborio rice
- 2 eggs
- 1 ½ cups (150g) aged pecorino and Parmigiano Reggiano cheese, grated
- 2 tbsp (30g) finely chopped parsley
- Salt and black pepper to taste
- Olive oil for frying (amount as needed)
Instructions
- Cook the RiceBegin by cooking 2 ½ cups(500g) of Carnaroli rice in salted boiling water according to the package instructions. Cook until al dente, then drain and let it cool.
- Prepare the Mixture Ina large mixing bowl, combine the cooled rice, 2 eggs, 1 ½ cups (150g) of grated pecorino and Parmigiano Reggiano cheese, and 2 tbsp (30g) of finely chopped parsley. Season with salt and black pepper to taste. Mix well until all ingredients are thoroughly combined.
- Shape the CroquettesOnce the mixture is well blended, take a handful of the rice mixture and shape it into small cylinders with rounded edges. Place them on a tray lined with parchment paper.
- Fry the CroquettesIna deep skillet or frying pan, heat enough olive oil over medium heat. Once the oil reaches about 180°C to 185°C (356°F to 365°F), carefully add the croquettes in batches, being sure not to overcrowd the pan. Fry until golden brown and crispy on all sides. Use a slotted spoon to remove the croquettes and drain them on paper towels.
- Serve and EnjoyArrange the Crocchette di Riso on a serving platter and serve hot.
