Italian Rice Croquettes recipe

All Recipes Best Recipe Appetizers and Snacks Meat and Poultry Chicken

Ingredients

2 pounds chicken giblets
1 cup water
½ teaspoon salt
4 cups salted water
2 cups long grain white rice, uncooked
2 cups grated Parmesan cheese
½ cup marinara sauce
¼ cup dry bread crumbs
2 large eggs
2 tablespoons chopped fresh parsley
salt and freshly ground black pepper to taste
1 cup dry bread crumbs for coating
vegetable oil for frying

Nutrition Info

99 calories
carbohydrate: 10.4 g
cholesterol: 60.1 mg
fat: 3.2 g
fiber: 0.4 g
protein: 6.9 g
saturatedFat: 1.1 g
servingSize: -
sodium: 139.8 mg
sugar: 0.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine chicken giblets, 1 cup water, and 1/2 teaspoon salt in a pressure cooker, cook for about 20 minutes.

  2. Drain giblets and let cool, about 10 minutes. Chop giblets in a food processor or by hand, set aside.

  3. Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes.

  4. Spread cooked rice onto a baking sheet to cool, about 5 minutes. Transfer rice to a large bowl.

  5. Mix in giblets, grated Parmesan cheese, marinara sauce, 1/4 cup bread crumbs, eggs, parsley, salt, and ground pepper. Cover with plastic wrap and refrigerate for 1 hour.

  6. Remove rice and giblet mixture from refrigerator and form 2-inch, football shaped croquettes. Roll croquettes in bread crumbs and place on a baking sheet.

  7. Heat oil in a large skillet over medium-high heat, cook breaded croquettes until browned on all sides, about 10 minutes. Transfer to a plate lined with paper towels to absorb excess oil.

Recipe Yield

40 croquettes

Recipe Note

I'd like to thank Aunt Angela and Uncle Bill for sharing their recipe, and I hope you can give it a try soon. It would be a great addition to any party menu.

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