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These ham-studded rice fritters are the Lowcountry version of Italian arancini.

Matt Lee and Ted Lee
Recipe by Southern Living March 2013

Gallery

Credit: Jennifer Davick; Styling: Sarah Cave

Recipe Summary

hands-on:
1 hr
total:
2 hrs 20 mins
Yield:
Makes 10 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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

  • 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.

Source

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

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