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Rice and Ham Croquettes with Tomato Sauce

Photo: Jennifer Davick; Styling: Sarah Cave
Hands-on time 1 hr
Total time 2 hrs, 20 mins
Yield Makes 10 servings
These ham-studded rice fritters are the Lowcountry version of Italian arancini.


  • 3 cups cooked long-grain rice
  • 1 1/2 cups finely diced country ham or prosciutto (about 6 oz.)
  • 1/2 cup finely chopped green onions, white and light green parts only
  • 1 (3-oz.) package cream cheese, softened to room temperature
  • 2 large eggs
  • 2 tablespoons milk
  • 1 1/4 cups panko (Japanese breadcrumbs)
  • Vegetable oil
  • Tomato Sauce, warm

How to Make It

  1. Preheat oven to 225°. Stir together first 4 ingredients in a large bowl until blended; season with salt and pepper to taste. Lightly beat 1 egg, and gently stir into rice mixture until blended. Stir together milk and remaining egg in a small bowl until blended; place breadcrumbs in a shallow bowl.

  2. Form rice mixture into 1-inch balls, using wet hands. Dip balls in egg mixture, and roll in breadcrumbs, shaking off excess.

  3. Pour oil to depth of 1 1/2 inches into a Dutch oven; heat over medium-high heat to 340°. Fry croquettes, in batches, 4 to 5 minutes or until golden brown. Transfer to an oven-safe platter lined with paper towels, and keep warm in a 225° oven. Serve croquettes with warm Tomato Sauce.

Adapted from The Lee Bros. Charleston Kitchen, copyright 2013 by Matt Lee and Ted Lee.