These croquettes are made by mixing leftover rice pilaf from the day before with Kashar cheese and egg, then shaping it into balls. Careful technique helps them hold together while frying. Serve hot for brunch or as a late-night snack.
Combine the leftover rice, grated Kashar cheese, and 1 egg in a bowl, mixing well until evenly combined.
Take egg-size portions of the mixture and roll them firmly between your palms; otherwise, they may fall apart while frying.
Coat the balls first in flour, then in beaten egg, and finally in breadcrumbs. Fry in hot oil until golden.
Chill the balls for 15 minutes before frying so the coating adheres better and they are less likely to fall apart. Allergen: Contains wheat (gluten), dairy, and egg.
Kroketleri kızartırken ateşi çok yükseltince dışı hemen koyulaştı ama içi yeterince ısınmadan soğuk kaldı. Ateşi orta seviyede tutup biraz daha uzun kızartmak daha dengeli bir sonuç verdi bence.
Topları buzdolabında tarifte önerilenden daha uzun, tam 30 dakika bekletince kaplama çok daha iyi tuttu ve kızartırken hiç dağılma yaşamadım; ellerim de daha az yapışkan bir karışımla çalıştı.
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