From my Italian Extra Virgin guy Gabriele Corcos.
He used leftover risotto but any leftover rice will work, just enhance the flavors a bit.
RISOTTO CROQUETTES
Take about 2 cups of prepared risotto or rice
Add one egg yolk
1/2 cup Parmesan cheese
1/2 cup finely chopped ham
1/2 cup chopped mozzarella
Some chopped parsley, oregano or sage
Mix together well
Whisk 2 eggs in a small bowl
Place flour in another bowl and breadcrumbs in a third
Roll the rice mixture into small balls (golf ball size)
Gently roll each ball into the flour
Then into the beaten egg, finally in the breadcrumbs
Heat 1 1/2 cups of oil (I use peanut oil) in a small high sided skillet
Put a few croquettes in at a time (don't crowd)
Turning a few times to cook them evenly golden brown
Drain on paper towels
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