Four Cheese Rice Croquettes
- Easy
- 55 min
Rice croquettes with provolone and prosciutto cotto are a delightful appetizer made with leftover rice. Yes, that's right, because in the kitchen, waste is not allowed. In fact, we'll show you that delicious dishes can be made from leftovers like our croquettes!
Making them is very simple: small bites are created with rice and stuffed with the most tempting ingredients. We chose provolone and cooked ham, but you can use whatever you prefer.
To make our croquettes even more inviting, we breaded and then fried them to create golden and crispy bites.
Serve the rice croquettes with provolone and ham as an appetizer or finger food; your guests will be thrilled!
Also try the version with béchamel and ham croquettes!
To make the rice croquettes with provolone and prosciutto cotto, take the leftover risotto. We used classic saffron risotto. To prepare it best, you can follow the recipe found in the Saffron risotto card. The leftover risotto was stored in the refrigerator covered with plastic wrap. Remove it from the fridge 1 and meanwhile prepare two small bowls containing cubed cooked ham 2 and provolone also cut into small bites 2. Take a handful of rice, about a tablespoon, and work it with your hands to shape it like an egg 3,
then press the center to create a hollow for the filling 4. Fill the croquettes with a few cubes of cooked ham and provolone 5 and then close with more rice so that the filling does not spill out 6,
press the croquette well with your hands to compact it 7 and then place it on a tray lined with parchment paper 8. Continue in this manner until the ingredients are used up. With the given quantities, you will obtain about 12 croquettes weighing 2.5 oz each. Now that the croquettes are ready, you can proceed with the breading: in a bowl, place the eggs and beat them with a fork, salt
and pepper 10. Then also put the breadcrumbs in a baking dish 11; at this point, you can start breading the croquettes by dipping them one at a time first in the egg 12
and then in the breadcrumbs 13. Place the breaded croquettes on the tray lined with parchment paper 14 and prepare for frying: heat a pot with plenty of vegetable oil, the ideal temperature is about 340-360°F. If you don't have a thermometer, drop a pinch of breadcrumbs into the oil; if it sizzles, it's ready for frying. Fry the croquettes a few at a time so as not to lower the oil temperature too much 15
and cook them until they are completely golden, about a couple of minutes 16. When cooked, drain the croquettes with a slotted spoon 17 and place them on a tray lined with absorbent paper to remove excess oil 18. Alternatively, you can bake the croquettes in a preheated static oven at 400°F for about 10 minutes or until golden. Your rice croquettes with provolone and cooked ham are ready to be enjoyed hot!