It’s amusing to re-use left-over food by inventing tasty recipes that fix a meal. Just like these crispy croquettes of leftover cooked rice with a heart of stringy mozzarella cheese. 

Serves: 2-3 | Preparation time: 10 mins | Cooking time: 20-25 mins

  • Cooked Rice: 160 g
  • Parmigiano Cheese, grated: 50 g
  • Fresh Mozzarella, diced or shredded: 1
  • Lemon zest, grated, 1
  • Egg: 1
  • Salt: to taste
  • Breadcrumbs, to taste
  • Peanut Oil or EVOO – Extra Virgin Olive oil for deep-frying, about 500 ml


Mix the cooked rice with grated Parmesan cheese, egg, lemon zest and a pinch of salt.

Using your hands, shape small amounts of rice into not too large balls, place a cube of mozzarella inside each one and then close them up, flattening them a bit.

Dip each croquette in the breadcrumbs.

Heat the oil and fry the croquettes a few at a time.

As soon as they are golden brown, remove them from the oil with a slotted spoon and place them on a plate lined with kitchen paper.
Add a pinch of salt, serve hot.


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