Rice Croquettes With Smoked Ham And Mozzarella Recipes

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RICE CROQUETTES



Rice Croquettes image

As a newlywed, I used to agonize over meal preparation. Now I enjoy trying new recipes, and some - like this tasty side dish - turn out to be very popular with my family. These croquettes are crisp and golden and add some fun to a simple dinner like roast chicken and salad. -Lucia Edwards, Cotati, California

Provided by Taste of Home

Categories     Side Dishes

Time 1h

Yield 16 croquettes.

Number Of Ingredients 12

1/2 cup chopped onion
2 tablespoons butter
1 cup uncooked long grain rice
2-1/4 cups chicken broth
2 tablespoons chopped fresh parsley
1 egg, lightly beaten
1/2 cup grated Parmesan cheese
1 teaspoon dried basil
1/4 teaspoon pepper
1/2 cup dry bread crumbs
Canola oil
Additional fresh parsley, optional

Steps:

  • In a large saucepan, saute onion in butter until tender. Add rice; saute 3 minutes. Stir in broth and parsley; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool for 30 minutes. , Stir in egg, cheese, basil and pepper. Moisten hands with water and shape 1/4 cupfuls into logs. Roll in crumbs. , In an electric skillet, heat 1/4 in. of oil to 365°. Fry croquettes, a few at a time, for 3-4 minutes or until crisp and golden, turning often. Drain on paper towels. Sprinkle with parsley if desired.

Nutrition Facts : Calories 177 calories, Fat 6g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 452mg sodium, Carbohydrate 25g carbohydrate (1g sugars, Fiber 1g fiber), Protein 6g protein.

RISOTTO CROQUETTES: ARANCINI DI RISO



Risotto Croquettes: Arancini Di Riso image

Provided by Food Network

Time 14h

Yield 6 to 8 servings

Number Of Ingredients 16

4 cups vegetable broth
2 tablespoons butter
1/2 white onion, finely chopped
2 stalks celery, finely chopped
1 cup arborio rice
Kosher salt and freshly ground black pepper
1/2 cup white wine
1/2 cup, plus 1/3 cup finely grated Parmesan cheese
3 eggs
Handful fresh flat-leaf parsley, leaves picked and finely chopped
1/2 cup finely chopped ham
1/2 cup chopped fresh mozzarella cheese
1 cup all-purpose flour
Bread crumbs
Vegetable oil, for frying
Bring your vegetable broth to a simmer.

Steps:

  • Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.
  • Separate 1 egg and reserve the yolk.
  • In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.
  • Whisk two eggs in a medium bowl.
  • Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.
  • Roll, roll, roll your risotto into balls.
  • One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.
  • Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.
  • When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!
  • The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.
  • Remove the risotto balls to paper towel-lined plates.

HAM AND RICE CROQUETTES RECIPE - (4.5/5)



Ham and Rice Croquettes Recipe - (4.5/5) image

Provided by JimMac

Number Of Ingredients 7

2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 lb)
1/3 cup grated Parmesan cheese
2 large eggs, divided
1/2 cup plain dry bread crumbs
3 About 3 cups vegetable oil E
QUIPMENT: a deep-fat thermometer

Steps:

  • ►Stir together rice, ham, cheese, 1 egg, and 1/4 tsp pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls. ► Heat 1 to IV21-1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2-1/2-inch cakes or balls. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

CROQUETTES WITH SERRANO HAM AND MANCHEGO CHEESE



Croquettes with Serrano Ham and Manchego Cheese image

Croquettes are adorned with parsley for these bite-size appetizers.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers     Finger Food Recipes

Yield Makes about 16

Number Of Ingredients 12

2 tablespoons unsalted butter
2 tablespoons olive oil
1/4 cup finely chopped onion
Coarse salt and freshly ground pepper
7 tablespoons all-purpose flour, plus more for shaping
3/4 cup whole milk
6 tablespoons finely chopped serrano ham
1/3 cup plus 1/4 cup grated Manchego cheese (about 1 3/4 ounces)
3 large eggs
1 1/2 cups fresh breadcrumbs
Vegetable oil, for frying
Fresh flat-leaf parsley sprigs, for garnish

Steps:

  • Heat butter and oil in a medium saucepan over medium heat until butter has melted. Add onion; season with salt and pepper. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Add flour; cook, stirring, 1 minute. Whisk in milk, and cook, whisking, 3 minutes. Whisk in ham and 1/3 cup cheese. Season with salt and pepper as desired. Spread mixture onto a baking sheet, and let cool completely. Mixture can be refrigerated in an airtight container up to 2 days.
  • Whisk together eggs in a shallow dish. Stir together breadcrumbs and remaining 1/4 cup cheese in another shallow dish. Scoop tablespoons of cooled mixture, and shape with floured hands into 2-inch ovals. Working with 1 oval at a time, coat in beaten egg, then in breadcrumb mixture. Transfer to a baking sheet lined with parchment paper.
  • Heat 2 1/2 inches oil in a large, heavy stockpot until it registers 375 degrees on a deep-fry thermometer. Working in batches to avoid crowding, fry croquettes, flipping once, until dark golden brown, 1 to 2 minutes total. Using a slotted spoon, transfer to paper towels to drain. (Adjust heat between batches as needed to keep oil at a steady temperature.) Serve warm, garnished with parsley sprigs.

MY GREAT GRANDMOTHER'S HAM CROQUETTES



My Great Grandmother's Ham Croquettes image

I don't know how this recipe came to be, but we know my great-grandmother made this. It is made with diced ham in the oven and covered in bread crumbs. After shaping them, you can put cheese or anything you want into the middle for a filling. I personally like cream cheese or Cheddar cheese in mine but you can put whatever you want in the middle.

Provided by crazy4foodgirl

Categories     Main Dish Recipes     Pork     Ham

Time 30m

Yield 6

Number Of Ingredients 4

½ pound diced ham
1 egg
1 tablespoon mayonnaise
1 cup dry breadcrumbs, divided

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix ham, egg, mayonnaise, and half the breadcrumbs together in a bowl; shape into 6 meatballs. Spread the remaining breadcrumbs onto a plate; roll the balls in the breadcrumbs to coat. Arrange the balls in a baking dish.
  • Bake in the preheated oven until golden brown, 20 to 25 minutes.

Nutrition Facts : Calories 140.1 calories, Carbohydrate 14.4 g, Cholesterol 45.4 mg, Fat 5 g, Fiber 0.8 g, Protein 10.2 g, SaturatedFat 1.4 g, Sodium 480.8 mg, Sugar 1.2 g

HAM CROUQUETTES



Ham Crouquettes image

Provided by Food Network

Categories     main-dish

Yield 2 dozen

Number Of Ingredients 12

4 tablespoons butter
1/2 cup finely minced onions
1/4 cup plus 2 tablespoons flour
1 1/2 cups milk
Salt and black peppers
1/4 teaspoon nutmeg
1 tablespoon finely chopped parsley
1 tablespoon dry sherry
12 ounces ground smoked ham
2 eggs, mixed with 1 tablespoon water
1 cup bread crumbs
Vegetable oil for frying

Steps:

  • Preheat the fryer. In a large saute pan, melt the butter. When the butter is melted, add the onions and saute for about 2 minutes, or until translucent and soft. Season with salt and pepper. Stir in the flour to make a roux. Cook for about 1 minute and remove from the heat. Whisk in the milk to form a smooth sauce. Return to medium heat and cook until the sauce is thick and creamy. Season with salt, pepper, nutmeg, parsley and sherry. Stir in the ham. Mix well and cook for 4 to 5 minutes on low heat. Pour the mixture into an 8 by 8 1/2-inch baking pan and cool in the refrigerator so that the mixture will be easy to handle. Refrigerate for 2 to 3 hours or until well chilled.
  • In a small mixing bowl, beat the eggs with water until frothy and pour into a medium bowl. Combine the bread crumbs and flour in a second bowl. Season the mixture with salt and pepper. Using your hands, shape the ham mixture into a log about 3/4-inch thick. Using a knife, cut the logs into 1 1/2-inch thick. Dip the logs in the egg wash, letting the excess drip off. Roll the logs in the seasoned bread crumbs. Place the logs on a baking sheet and cover with plastic wrap. Refrigerate the logs for 2 to 3 hours. Fry the croquettes in the hot oil, a few at a time, until golden brown, about 3 to 4 minutes. Remove the croquettes from the oil and drain on a paper-lined plate. Season the croquettes with salt and pepper. Serve the croquettes with fresh lemon juice and garnish with parsley.

HAM AND RICE CROQUETTES



Ham and Rice Croquettes image

Provided by Maggie Ruggiero

Categories     Appetizer     Fry     Super Bowl     Kid-Friendly     Quick & Easy     Parmesan     Ham     Poker/Game Night     Candy Thermometer     Gourmet     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 croquettes

Number Of Ingredients 7

2 cups cooked white rice, cooled
3/4 cup finely chopped cooked ham (about 1/4 pound)
1/3 cup grated parmesan
2 large eggs, divided
1/2 cup plain dry bread crumbs
About 3 cups vegetable oil
Equipment: a deep-fat thermometer

Steps:

  • Stir together rice, ham, cheese, 1 egg, and 1/4 teaspoon pepper. Put remaining egg (lightly beaten) and bread crumbs in separate shallow bowls.
  • Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4-cup amounts of rice mixture into 2 1/2-inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in 2 batches, turning once or twice, until golden-brown, 2 to 3 minutes per batch.

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