makes
8
difficulty
Mid
makes
8
serves
difficulty
Mid
level
Ingredients
- 1.5 g bronze-strength gelatine leaf (see Note)
- 20 g butter, chopped
- 1 tbsp plain flour
- 250 ml (1 cup) milk, warmed
- 55 g (⅓ cup) grated parmesan
- 50 g (¼ cup) long-grain rice, cooked
- 1 tbsp chopped thyme leaves
- 1 tbsp finely chopped flat-leaf parsley
- 1 egg, whisked with 3 tsp water
- plain flour and panko breadcrumbs, to crumb
- vegetable oil, to deep-fry
Instructions
Soak gelatine in a small bowl of water for 5 minutes or until softened. Drain, squeeze out excess water and set aside.
Melt butter in a saucepan over medium heat. Add flour and cook, stirring, for 1 minute or until starting to brown. Slowly whisk in milk and continue stirring until mixture boils and thickens. Stir in gelatine until dissolved, then strain into a bowl. Stir in cheese, rice and herbs, and season with salt and pepper. Cover with plastic wrap and refrigerate for 30 minutes or until cool. Roll mixture into 8 even-sized logs.
Place egg mixture, flour and breadcrumbs in separate bowls. Dust rice logs with flour, shake off excess, then dip in egg and coat in breadcrumbs.
Fill a deep-fryer or saucepan one-third full with oil and heat over medium heat to 180°C (or until a cube of bread turns golden in 10 seconds). Working in 2 batches, drop croquettes into the oil and fry, turning halfway, for 4 minutes or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Serve immediately with .
Note
• Gelatine leaves are from delis and specialist food shops.
As seen in Feast magazine, Issue 8, pg77.
Photography by John Laurie.
As seen in Feast magazine, Issue 8, pg77.
Photography by John Laurie.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
