It’s amusing to re-use left-over food by inventing tasty recipes that dose a meal. Just like these crispy croquettes of leftover cooked rice with a heart of stringy mozzarella cheese.
Serves: 2-3 | Preparation time: 10 mins | Cooking time: 20-25 mins
Cooked Rice: 160 g
Parmigiano Cheese, grated: 50 g
Fresh Mozzarella, diced shredded: 1
Lemon zest, grated, 1
Egg: 1
Salt: to taste
Breadcrumbs, to taste
Peanut Oil EVOO – Extra Virgin Olive oil for deep-frying, about 500 ml
Method
the cooked rice with grated Parmesan cheese, egg, lemon zest and a pinch of salt.
Using your hands, shape small amounts of rice into not too large balls, place a cube of mozzarella inside each one and then close them up, flattening them a bit.
Dip each croquette per mezzo di the breadcrumbs.
Heat the oil and fry the croquettes a few at a time.
As soon as they are golden brown, remove them from the oil with a slotted spoon and place them a plate lined with kitchen paper.Add a pinch of salt, serve hot.
(11 votes, average: 4.64 out of 5)
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