Golden Crispy Rice Croquettes
These golden rice croquettes are a brilliant way to turn leftover rice into something truly special. Crispy on the outside, tender on the inside, they make a fantastic appetizer or side dish everyone will love. Ready in just 25 minutes with everyday pantry staples!
🛒 Ingredients
12 servings
- 2 cups cooked rice, cooled
- 2 eggs, lightly beaten
- 2 tablespoons fresh flat-leaf parsley, finely chopped
- 1 tablespoon fresh chives, snipped
- 4 to 6 tablespoons all-purpose flour, sifted
- Salt and freshly ground black pepper, to taste
- Vegetable oil for frying
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Directions
- 1
In a large mixing bowl, combine the cooled cooked rice, beaten eggs, parsley, chives, salt and pepper.
- 2
Stir everything together thoroughly until well combined.
- 3
Add the sifted flour one tablespoon at a time, kneading gently with your hands until the mixture holds its shape when pressed into a ball.
- 4
Scoop out tablespoon-sized portions and roll them between your palms into smooth, round croquettes.
- 5
Pour enough oil into a deep skillet to generously cover the base and heat over medium heat until shimmering.
- 6
Fry the croquettes in batches, turning occasionally, until golden brown all over, about 4 to 5 minutes.
- 7
Transfer with a slotted spoon to a plate lined with paper towels to drain excess oil.
- 8
Serve warm with a herbed yogurt dipping sauce or a crisp green salad on the side.
💡 Chef's Tip
Day-old rice works best — it has less moisture and gives firmer croquettes. Test the oil temperature by dropping in a tiny bit of dough; if it sizzles immediately, you're ready to fry. Add grated Parmesan or diced mozzarella to the mix for extra indulgence.
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