Step 1: In a large saucepan saute onion in butter over medium-high heat until tender. Add in garlic; cook stirring for 2 minutes. Add rice; saute 3 minutes. Stir in broth and fresh parsley; bring to a boil, reduce heat, cover and simmer until rice is tender (about 20-22 minutes). Cool to room temperature.
Step 2: To the cooled rice mixture mix in 1 egg, Parmesan cheese, basil, black pepper and seasoned salt. Refrigerate the mixture for minimum 2 hours or overnight.
Step 3: Moisten hands with water or coat lightly in oil and shape 1/4 cupfuls into logs.
Step 4: Whisk 1 egg with 2 tablespoons water in a shallow bowl. In another bowl place the breadcrumbs.
Step 5: Coat the croquette in the egg allowing excess to drip off, then roll in breadcrumbs (have all the croquettes breaded and on a plate before starting to fry).
Step 6: Heat oil in a heavy skillet. Fry croquettes a few at a time for 3-4 minutes turning frequently until evenly golden brown on all sides. Drain on paper towels.
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