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Rice, Cheese & Artichoke Croquettes

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Rice, Cheese & Artichoke Croquettes
Rice, Cheese & Artichoke Croquettes
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Votes: 0
Rating: 0
Rate this recipe!
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Print Recipe
Ingredients
  • 1 cup rice uncooked
  • 1 can artichokes
  • 5 oz Parmesan cheese freshly shredded
  • 3 oz Fresh Italian cheese
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • juice of ½ lemon
  • 1 tbsp Dijon mustard
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup bread crumbs additional
  • vegetable oil for deep frying
  • lemon wedges additional
  • 1 tsp Italian Spices or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
Servings:
Ingredients
  • 1 cup rice uncooked
  • 1 can artichokes
  • 5 oz Parmesan cheese freshly shredded
  • 3 oz Fresh Italian cheese
  • 1/2 tsp ground black pepper
  • 1/2 tsp salt
  • juice of ½ lemon
  • 1 tbsp Dijon mustard
  • 1/2 cup bread crumbs
  • 1/4 cup flour
  • 1 egg
  • 1/2 cup bread crumbs additional
  • vegetable oil for deep frying
  • lemon wedges additional
  • 1 tsp Italian Spices or create a blend of equal parts basil, dry minced garlic, parsley flakes with a pinch of red pepper flakes.
Servings:
Instructions
  1. Prepare rice by combining 1 cup rice with 2 cups of water. Bringing to a boil and then lowering heat to a simmer for 15 minutes. Then, take off heat and keep covered and let steam for an additional 10 minutes.
  2. While rice simmers, dice artichokes.
  3. In a glass, or heat resistant bowl, combine the artichokes, cheeses, ground black pepper, salt and onion and mix thoroughly.
  4. When rice is finished, and while still hot, place into the bowl and combine the ingredients until the cheese is melted and incorporated evenly. Add the lemon juice, Dijon mustard, bread crumbs, and flour and mix thoroughly.
  5. Then cover and refrigerate for at least 2 hours. Rice should be cool, sticky and firm before performing the next step.
  6. Beat the egg and set aside.
  7. Form rice into balls and set aside.
  8. Put vegetable oil about half way up a deep pot and heat until it is about 350 degrees or so. Test oil by dropping a morsel of rice in pot to see if oil is hot enough. It will be hot enough when you drop a piece of rice and it begins to immediately bubble around it.
  9. Dip balls in egg, then bread crumbs and gently place in oil for about 6-8 minutes until crispy and golden brown. Place on paper towels to remove excess oil.
  10. Before serving, squeeze lemon wedges onto croquettes. Can serve immediately or heat up in oven before serving.
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