Rice Croquette (Vegetarian)

Name: Rice Croquette (Vegetarian)
Total time: 3000 s
Yield: 20 croquettes
Cuisine: American
Ingredients: 3 cups Steamed Rice; 3 Tbsp. Flour (total); 1 Tbsp. Butter or Margarine; 1 cup Milk; 1 cup Shredded Cheese (any kind); 2 eggs; 1/2 cup Bread Crumbs; Vegetable Oil for frying; Salt and Pepper; Onion Powder, Garlic Powder (to taste); Tomato Sauce (for final presentation to taste)

HomemadeJapaneseFood @cook_7430757

Midwest

The outside of the croquette is crunchy and the inside is cheesy and smooth! It is delicious, easy and a great dish for potluck party! Also kids will love it!!

HomemadeJapaneseFood @cook_7430757

Midwest

The outside of the croquette is crunchy and the inside is cheesy and smooth! It is delicious, easy and a great dish for potluck party! Also kids will love it!!

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Ingredients

50 minutes

20 croquettes

3 cupsSteamed Rice
3 Tbsp.Flour (total)
1 Tbsp.Butter or Margarine
1 cupMilk
1 cupShredded Cheese (any kind)
2eggs
1/2 cupBread Crumbs
Vegetable Oil for frying
Salt and Pepper
Onion Powder, Garlic Powder (to taste)
Tomato Sauce (for final presentation to taste)

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Steps

50 minutes

1

In a small saucepan over medium heat, melt 1 Tbsp. of butter or margarine. Add 1 Tbsp. of flour and stir until the butter and flour are well combined.
2

Pour in 1 cup of milk, stirring constantly as it thickens. Season with some salt and pepper. Set aside.
3

In a bowl, combine 3 cups of steamed rice, the white sauce and 1 cup of shredded cheese, and Mix well. Season to taste with some onion powder, garlic powder, salt, and pepper.
4

Form the rice mixture into a golf ball-size. (If the mixture is too soft to form, cool it down in the refrigerator.)
5

First flour the ball in 2 Tbsp. of flour. Then dip it in 2 whisked eggs Then press it into ½ cup of bread crumbs. Tap off excess. Repeat with the remaining rice mixture.
6

Pour about 3 inches of vegetable oil into a skillet and heat the oil over medium heat. (Drop a small solid bit of some bread crumbs into the oil to check that the oil is hot enough. If the bread crumbs float with bubbles, the oil is ready.)
7

Add the balls to the oil 3 or 4 pieces at a time. Fry for 1 minute on each side. Repeat with the remaining rice ball.
8

Drain on a metal rack. (This makes the croquette texture crunchy.)

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Cooksnaps

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HomemadeJapaneseFood @cook_7430757

on March 30, 2017 19:14

Midwest

http://japanese-food.orgI am Japanese and now live in the United States with my husband. Since then I started my Japanese recipe website to help people learn about the nutritional value of traditional Japanese food, and more importantly, how to make traditional Japanese food with ingredients we can get easily at many local grocery stores in the US. I learned the recipes on this website from my mother, so this site is devoted to real Japanese home cooking! I try to introduce here easy homemade Japanese recipes so I cut out the need of burdensome traditional processes that don’t have an effect on their taste so much.