Sweet Rice Croquettes

By the RecipeCafe Archives

Ingredients

• 1 batch rice croquette mixture (see note)
• 2 tablespoons (16 g) powdered sugar
• 1 Grated rind of 1/2 lemon
• 1 Fine dry breadcrumbs, for coating (as needed)
• 1 egg, beaten, for coating (as needed)
• 1 Neutral oil or lard, for deep frying (as needed)

Instructions

1. 1. Prepare a standard rice croquette mixture according to your recipe. Allow it to cool completely until firm enough to shape, at least 1 hour in the refrigerator.
2. 2. Stir 2 tablespoons (16 g) powdered sugar and the grated zest of half a lemon into the cooled rice croquette mixture until evenly combined.
3. 3. Divide the mixture and shape it into cylinders approximately 2 inches (5 cm) long and 1 inch (2.5 cm) in diameter. (This technique is known as shaping croquettes — compact, uniform cylinders ensure even browning and prevent the filling from bursting during frying.)
4. 4. Set up a breading station: one plate of fine dry breadcrumbs, one bowl of beaten egg, and a second plate of fine dry breadcrumbs. Working one at a time, roll each cylinder in crumbs to coat, then dip fully in beaten egg, then roll in crumbs again, pressing gently so the coating adheres. Place on a tray and refrigerate 15 minutes to set the breading.
5. 5. Pour oil or lard into a deep, heavy saucepan to a depth of at least 3 inches (7.5 cm). Heat to 375°F (190°C), using a frying thermometer. (This depth is required for true deep frying — the croquettes must float freely in the fat.)
6. 6. Fry the croquettes in small batches of 3 to 4, taking care not to crowd the pan, for 2 to 3 minutes, turning once, until deep golden brown on all sides and heated through. The crust should be firm and crisp to the touch; the internal temperature should reach at least 165°F (74°C).
7. 7. Remove with a slotted spoon and drain on a rack set over a paper-lined tray. Serve immediately while the crust is still crisp.