Rice croquettes with mozzarella

Name: Crocchette di riso con mozzarella
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 porzioni
Cuisine: Italiana
Ingredients: 400 g di riso Arborio cotto (avanzi di risotto o riso in bianco); 80 g di Parmigiano Reggiano grattugiato; 2 uova; 100 g di mozzarella a cubetti piccoli (ben scolata); Pangrattato abbondante; Olio di semi per friggere; Sale, pepe; Prezzemolo tritato nel riso; Salsa di pomodoro per servire

Crocchette di riso con mozzarella

Golden rice croquettes and Parmigiano Reggiano, with a stringy mozzarella heart and tomato sauce.

45 min

6 servings

Medium

Sicily

AverageSicily

Rice croquettes with mozzarella are a warm and hearty appetizer, perfect for enhancing existing cooked rice, such as leftover risotto or plain rice. This dish combines a firm, flavorful shell with a soft, stringy filling, encased in a crispy breading that quickly browns in the hot oil. Parmigiano Reggiano It enhances the flavor of the rice, while parsley, salt, and pepper round out the aromatic profile without overpowering the mozzarella. Success depends primarily on the consistency of the dough and the moisture content of the cheese: the rice must be cold and workable, and the mozzarella must be well-drained. Frying at 175°C (347°F) allows the outside to brown in just a few minutes, while keeping the center soft. This recipe is considered a traditional Sicilian dish.

Instructions

Voice reading

3 steps · natural Italian voice

Prepare the mixture of rice

Mix the cooked and cold rice with the Parmigiano Reggiano, a beaten egg, parsley, salt, and pepper. Mix until the mixture is firm, smooth, and easy to shape; if it tends to fall apart, mix it again before shaping the croquettes.

Shape and bread the croquettes

Wet your hands, scoop out 2.47 oz (60-70 g) of the mixture, and flatten it in your palms. Place a cube of well-drained mozzarella in the center, close it to form a compact sphere or cylinder, and dip each croquette in the beaten egg, then in the breadcrumbs, until evenly coated.

Fry and serve

Heat the seed oil to 175°C (347°F) and fry the croquettes in plenty of oil for 3-4 minutes. Turn them if necessary, until the breading is evenly golden. Drain them on a plate. paper towels and serve them hot with tomato sauce.

Chef's Tips

The editorial team recommends using well-drained mozzarella and completely cold rice: this way, the filling stays dry and the croquettes retain their shape during frying.