Rice croquettes with provola and prosciutto cotto



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!


Ingredients for 12 croquettes
Saffron risotto 14.1 oz (400 g)
Smoked provola cheese 3.5 oz (100 g)
Prosciutto cotto 2.8 oz (80 g) - diced
Eggs 2
Breadcrumbs to taste
Fine salt to taste
Black pepper to taste
for frying
Peanut seed oil to taste

How to prepare Rice croquettes with provola and prosciutto cotto

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!

How to store

It is recommended to consume the croquettes hot to enjoy them at their best. The croquettes can be frozen before or after frying.


You can be creative when filling the rice croquettes: you can use diced pancetta instead of prosciutto cotto, or other types of cheese like Emmental or Fontina. For a vegetarian version, you can also fill the croquettes with peas or diced zucchini sautéed in a pan.

For the translation of some texts, artificial intelligence tools may have been used.