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.