Rice croquettes are a dish made by shaping tomato-flavored risotto or seasoned rice into balls and deep-frying them. Originating from Italy, they are known as “Arancini” and are commonly made with tomato flavor in Japan. They are loved for their crispy exterior and gooey, cheese-filled interior. Often served with tomato sauce, they make a perfect addition to lunchboxes or party platters!
Ingredients
- – Cooked rice (cold rice works too): 1 cup (about 250g)
- – Ketchup: 3-4 tablespoons
- – Your favorite vegetables （I used- Corn: 40g Carrot: 40g）※ You can also use soy meat or onions etc…
- – black pepper
- – Oil
- – Panko breadcrumbs
- – 50g flour
- – 80ml water→ Adjust the flour and water as needed based on the consistency. It should coat the croquettes as shown in the video. If you run out, make more using the same ratio.
Instructions
- Add vegetables to the rice.
- Mix in ketchup and black pepper and shape them
- Lightly coat the croquettes with flour. → This helps the batter stick better in the next step.
- Dip into a mixture of 50g flour and 80ml water.
- Coat with panko breadcrumbs.
- Deep-fry until golden brown.
Point
- When it’s time to coat the croquettes, use one hand for wet ingredients and the other for dry ones. This keeps your hands clean and saves you from washing them multiple times : )♡
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