My aunt-in-law Daisy, who was born in Brazil but lives in Venezuela, gave me this recipe for deep-fried rice croquettes. The recipe has a long family history: Daisy learned it at her mother’s elbow, and she would make it for her nephews and nieces (including my brother-in-law Gustavo, who insists she make it every time he sees her) as an after-school snack.
I have to say that this is best rice croquette recipe that I’ve come across: arancini, the famous Italian Arborio rice croquettes, are dense and heavy by comparison. What makes this recipe special are the eggs and baking powder that lighten it up and the oval shape of the croquettes, which gives them a wonderful irregular texture that makes every bite a little different.
My wife likes to serve this with Chimichurri sauce, although a spicy tomato sauce or a mayonnaise-based sauce is just as good.
A few notes about deep frying:
Use a heavy bottomed pot; a thin pot will not maintain a constant temperature.
Don’t use a pot with a long handle; it’s too easy to tip over.
Turn the heat down to medium-low once the oil has achieved the desired temperature
Make sure there are no small children or animals underfoot.
Don’t overcrowd the oil, and make sure whatever you’re frying doesn’t touch.
Use a wire skimmer to remove the fried items.
Brazilian Rice Croquettes
Makes about 16 croquettes.
Ingredients
2 cups cooked rice
1 egg
½ cup whole milk
½ cup all-purpose flour
⅓
cup grated Parmesan cheese
½ teaspoon baking powder
2 tablespoons chopped parsley
¾ teaspoons salt
Canola oil for frying
Directions
In a medium-sized mixing bowl, with a wooden spoon, mix together the rice, egg and whole milk. Slowly fold in the flour, cheese, baking powder, parsley and salt. The mixture should be moist but not loose. (The batter can be made up to three hours ahead of time.)
In a Dutch oven fitted with a deep fry thermometer, heat about 3 inches of canola oil to a temperature of 325.
Using a large soup spoon and drawing the spoon against the side of the mixing bowl, shape the croquettes into ovals. Carefully drop into the hot oil. Fry 4- 6 minutes until golden brown. Blot on paper towels. Serve immediately.
