This is my second attempt at rice croquettes. My husband used to eat them when he was a kid (I never did until now), so the first time round I tried his sister's recipe. However, I wasn't too satisfied with the end result, so I improvised a little bit. Basically, I used my onion rings batter, and just folded in the rice and ham.
1 cup rice
300 g (10 oz) ham (diced)
120 g (4 oz) flour
75 ml (1/3 cup) milk
75 ml (1/3 cup) sparkling water
2 tbsp fresh or 1 tbsp dried parsley (chopped)
Boil the rice.
Separate the eggs. In a large bowl combine the yolks with the flour, water and milk. When the batter is smooth add the ham, rice and parsley and season with salt and a generous quantity of pepper (around 1/2 tsp). Whisk the egg whites, then fold them gently into the batter. Spoon the croquettes into hot oil and fry until golden.
4 hours ago