Rice Croquettes and Variations

Name: Rice Croquettes and Variations
Yield: 20
Ingredients: '3 cups of well-cooked rice, warm'; To prepare: '1/2 cup of wheat flour', '2 egg yolks', '2 cups of chopped fresh parsley (5 to 6 parsley stalks without leaves, blended in a blender)', and 'oil for frying'

1
'3 cups of well-cooked rice, warm'
2
To prepare: '1/2 cup of wheat flour', '2 egg yolks', '2 cups of chopped fresh parsley (5 to 6 parsley stalks without leaves, blended in a blender)', and 'oil for frying'

Ingredients

1
'3 cups of well-cooked rice, warm'
2
To prepare: '1/2 cup of wheat flour', '2 egg yolks', '2 cups of chopped fresh parsley (5 to 6 parsley stalks without leaves, blended in a blender)', and 'oil for frying'

Directions

1
Use 2 tablespoons of cooked rice
2
Shape into croquettes, coat with flour, dip in eggs, and then roll in parsley crumbs
3
Fry in plenty of oil until golden brown on all sides
4
Drain excess oil on paper towels
5
Make 20 croquettes
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Variations: With ham or chicken, add '1 cup of cooked ham or chicken' to the rice
7
Lemon croquettes: Add '2 tablespoons of freshly squeezed lemon juice', '1 tablespoon of grated lemon zest', and '1 egg white' to the mixture
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Finally, sprinkle with '1/3 cup of Parmesan cheese grated.'
9
Stuffed croquettes with cheese: Use 250g of mozzarella cheese cut into 1cm cubes
10
Place a cube in the center of the rice ball, cover with more rice, shape into a ball, and coat with flour, eggs, and parsley as for regular croquettes.