Best 6 Cheese Filled Rice Croquettes Recipes
Cheese-filled rice croquettes, with their crispy golden exterior and creamy, gooey center, are a delightful appetizer or snack that can be easily prepared at home. Whether you are looking to try a new culinary delight or are simply craving a comforting, cheesy treat, this guide will provide you with the necessary steps and tips to create the perfect cheese-filled rice croquettes. From selecting the right ingredients to shaping and cooking the croquettes, we'll cover everything you need to know to make this tasty dish. So gather your ingredients, preheat your oven, and get ready to embark on a delicious journey of culinary exploration!
Check out the recipes below so you can choose the best recipe for yourself!
CHEESE-FILLED RISOTTO CROQUETTES WITH TOMATO SAUCE
Categories Cheese Rice Tomato Fry Cocktail Party Oscars Mother's Day Dinner Lunch Poker/Game Night Engagement Party Potluck Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 8 appetizer servings
Number Of Ingredients 12
Steps:
- In a large bowl, combine the risotto with the Parmesan, cream, herbs, and egg yolk. Season with salt and pepper.
- Cut the cheese into 16 cubes. Scoop up about 3 Tbsp of the risotto mixture and pack it around a cube of cheese to make a croquette, a ball the size of a Ping-Pong ball. Repeat to form 16 croquettes.
- Put the flour, egg wash, and bread crumbs in 3 separate bowls. Dredge the croquettes in the flour, dip in the egg wash, and roll in the bread crumbs. Chill thoroughly, 2-24 hours.
- Pour oil into a tall pot to a depth of 5 inches. Heat the oil over medium-high heat until it registers 375°F on a deep-frying thermometer. Deep-fry the croquettes in batches, without crowding, until they are evenly browned, 4-5 minutes. Using a slotted spoon or tongs, transfer to paper towels to drain briefly. Serve on a pool of warmed tomato sauce.
RICE CROQUETTES
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
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.
LEFTOVER CHEESY BACON RICE CROQUETTES RECIPE BY TASTY
Here's what you need: rice, bacon, shredded mozzarella cheese, grated parmesan cheese, italian breadcrumb, eggs, oil, marinara sauce
Provided by Rie McClenny
Categories Appetizers
Yield 10 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, combine rice, bacon, mozzarella cheese, Parmesan cheese, 1 cup (115 g) bread crumbs, and eggs, and mix well.
- Dip your hands into a bowl of water, then grab a handful of the rice and firmly press into a ball.
- Coat the rice balls in the remaining bread crumbs.
- Preheat oil in a pot to 350˚F (170˚C).
- Fry the rice balls for 3 - 5 minutes or until golden brown. Transfer to a paper towel-lined plate to drain, sprinkle with salt.
- We recommend serving with marinara sauce.
- Enjoy!
Nutrition Facts : Calories 476 calories, Carbohydrate 59 grams, Fat 16 grams, Fiber 2 grams, Protein 20 grams, Sugar 3 grams
CHEESE FILLED RICE CROQUETTES
Posted by request. I serve these as an antipasto and they're also great as a snack. There may appear to be a number of steps to follow but they really are quite easy to make. Can be made gluten free.
Provided by SandraMK
Categories Lunch/Snacks
Time 55m
Yield 18 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter.
- Add onion and cook on medium heat until softened.
- Add rice and stir to coat with butter.
- Add 4 cups of stock and cook, stirring until the stock has almost absorbed.
- Continue to add broth gradually and cook, stirring until rice is tender but still firm and the liquied has formed a thick sauce.
- Remove from heat.
- Stir parmesan cheese and eggs into hot rice.
- Season with pepper.
- Spread rice onto a baking tray and allow to cool.
- Divide rice into 18 portions.
- Flatten one portion into the palm of your hand and place one cube of mozzarella in centre.
- Draw edges together to enclose cheese and form into a ball.
- Continue with remainder.
- Roll in breadcrumbs.
- Heat oil in saucepan and when hot add croquettes in batches and turn occasionally until golden brown- approx 4 minutes.
- Ensure the pot is not overcrowded.
- Serve hot with your favourite tomato sauce.
CHEESE FILLED TRIANGLES
The only tricky part of this recipe is working with phyllo, and once you get the hang of it, it's fun. Sometimes you get a bad batch of phyllo that rips and tears easily, so I always buy an extra just in case. I have frozen these before baking. Just add a few minutes to cooking time when you cook them in a frozen state. I have also doubled this recipe for large parties.
Provided by Kathleen
Categories Appetizers and Snacks Pastries
Time 1h
Yield 36
Number Of Ingredients 9
Steps:
- Heat olive oil in a medium saucepan over medium heat. Slowly cook and stir onion until tender, about 5 minutes. Mix in spinach and salt. Stir in feta cheese, cottage cheese and egg. Cook and stir until thickened, 5 to 10 minutes. Reduce heat to simmer.
- Preheat oven to 400 degrees F (200 degrees C).
- Unroll phyllo dough sheets one at a time on a flat surface. Brush with unsalted butter. Cut into strips approximately 5 inches wide. Place 1 tablespoon of the onion, spinach and feta mixture at one end of each dough strip. Fold the end of the strip over the filling so that it forms a triangle. Continue folding the strip in triangles until a small, triangular stuffed pastry remains. Brush with unsalted butter. Repeat with remaining phyllo dough.
- Arrange stuffed triangles on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, until golden brown. Serve warm.
Nutrition Facts : Calories 123.2 calories, Carbohydrate 7.6 g, Cholesterol 26.6 mg, Fat 9.1 g, Fiber 0.5 g, Protein 3 g, SaturatedFat 5 g, Sodium 239.3 mg, Sugar 0.6 g
RICE CROQUETTES
These were made by my grandmother while I was growing up. Whenever she made them, some always made their way to our house. She would make them in the morning and put them on a platter and into the refrigerator they went until suppertime--probably to tighten up. I remember seeing them sitting there with waxed paper over them. These are so good if you mash them a little on your plate and put butter and salt on them. It is a way to use up leftover rice which is what Grammie did. She didn't throw anything away. She even saved all her leftover meat whether it be one hamburg patty, or a hotdog, or a roast and would grind them up at the end of the week and used the following recipe but with meat instead of rice. She would add some chopped onion to the meat. She didn't waste anything. The rice is held together with an egg and white sauce. Grammie never measured so this is about what I use to make mine. The time listed is if you keep them in the refrigerator for a few hours, but you could have them sit only about an hour or so.
Provided by Mimi in Maine
Categories White Rice
Time 3h20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
- Set aside to cool some.
- Put the rice in a bowl.
- Beat the egg and add to the rice.
- Add enough of the cooled white sauce so you can handle it.
- Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
- Put in refrigerator for a few hours to set, if you have the time.
- Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
- Take out and drain on paper towels (Grammy used a brown paper bag).
- Serve with butter and salt.
Tips:
- Use cold rice: Cold rice holds its shape better than warm rice, making it easier to form the croquettes.
- Season the rice well: The rice is the base of the croquette, so it's important to season it well. Use a combination of salt, pepper, and your favorite herbs and spices.
- Use a variety of cheeses: The type of cheese you use will affect the flavor of the croquettes. Try using a combination of hard and soft cheeses, such as Parmesan, mozzarella, and cheddar.
- Don't overfill the croquettes: If you overfill the croquettes, they will be difficult to seal and may burst open during frying.
- Fry the croquettes in hot oil: The oil should be hot enough to fry the croquettes quickly, but not so hot that they burn.
Conclusion:
Cheese-filled rice croquettes are a delicious and easy-to-make appetizer or side dish. They are perfect for parties or potlucks. With a few simple ingredients and a little bit of time, you can create these tasty treats that are sure to please everyone.
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