RICE CROQUETTES, No. 1
These classic rice croquettes are a delightful way to use leftover rice, offering a crispy exterior and a tender, savory interior. The simple combination of rice, egg, and breadcrumbs creates a satisfying and comforting dish. These golden-brown croquettes are perfect as an appetizer or a light meal, offering a delightful textural contrast.
Ingredients
- 1 whole Egg
- 2 cups Cooked Rice
- 1/2 teaspoon Salt
- 1 tablespoon Cold Water
- 1 cup Fine Bread Crumbs (Quantity estimated (not specified in original recipe))
- 3 cups Vegetable Oil (For frying, quantity estimated (not specified in original recipe))
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Instructions
- 1Separate the egg white and yolk. Reserve half of the yolk for coating the croquettes. Beat the remaining yolk with the egg white.
- 2In a bowl, mix the beaten egg mixture with the cooked rice and salt. Form the mixture into oblong croquettes or small balls.
- 3Mix the reserved egg yolk with the cold water.
- 4Dip each croquette in the egg yolk mixture, then roll in fine bread crumbs, ensuring they are well-coated. Heat vegetable oil in a deep fryer or large pot to 350°F (175°C). Fry the croquettes until golden brown, about 3-4 minutes.
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