Leftover rice pilaf is kneaded with kaşar cheese and egg into balls for this croquette, which takes a careful hand to keep from falling apart while frying. Served hot, it works on a brunch spread or as a late-night snack.
Knead the leftover rice, kaşar cheese and one egg together in a bowl until well combined.
Take egg-sized portions of the mixture and roll them tightly between your palms, or they will fall apart while frying.
Coat the balls first in flour, then beaten egg, then breadcrumbs, and fry in hot oil until golden.
Chilling the balls for 15 minutes before frying helps the coating stick better and reduces the risk of them falling apart. Allergens: contains wheat (gluten), dairy and egg.
The drier and colder the rice, the better the balls hold their shape; using warm or wet rice increases the chance they will fall apart. Using processed cheese instead of kaşar gives a runnier centre.
Admin DadaGastro · verified in test kitchenKroketleri 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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