rice croquettes fried



  • 2 cups of cooked rice tea
  • Half a cup of milk tea
  • 1 cup of wheat flour
  • 1 teaspoon minced garlic
  • 2 eggs
  • 1 tablespoon Worcestershire sauce, optional ingredient
  • 2 tablespoons grated parmesan cheese
  • Half a cup of chopped green chives tea
  • Half a cup of chopped parsley tea
  • 1 teaspoon baking powder
  • Enough oil for frying
  • Salt to taste
  • Black pepper to taste



Step 1 – In a deep dish mix the cooked rice, milk, beaten eggs, Worcestershire sauce, Parmesan cheese, parsley, chives and pepper and salt.


Step 2 –  Add the flour gradually until the mixture gives consistency. If necessary use more flour. The dough should not be hard.


Step 3 –  Take the dough to the refrigerator, covered, for about 30 minutes. Remove the dough and mix the yeast.


Step 4 –  Heat the oil in a deep frying pan. To find the exact temperature point of the oil, test with a matchstick. When you light the oil it will be at the ideal temperature.


Step 5 –  Lower the heat a little and add small spoonful of the batter to fry. Let it fry on one side and then turn to brown on the other.


Step 6 –  Take care that the stove flame does not overheat the oil.


Step 7 –  Drain the cookies in a tray lined with paper towels. Serve immediately.



A type of appetizer that can be accompanied with any meal

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