Resteverwertung kann Spaß machen: aus übrigegebliebenem Risotto wird eine knusprige Knabberei. Einfacher, als man denkt, man muss die Kroketten nicht einmal fritieren. Um sie problemlos in der Pfanne auf allen Seiten knusprig zu braten, finde ich es am einfachsten, vorm Braten die gekühlten, runden Kroketten mit zwei Kochspateln zu Würfeln zu formen. Annick
ORIGINALREZEPT
von Elisabeth Luard: Cheesy Tomato-Rice Croquettes
Makes 12 balls the size of a baby’s fist
Eat these juicy little fistfuls – arancini, southern Italy’s favourite fast food – straight from the fryer, taking care not to burn fingers or mouth. If you’re quick and pull them apart while they’re still piping hot, the cheese will form long strings like telephone wires, the reason for their nickname – suppli al telefono. Any well-flavoured leftover rice, including paella, will do just fine.
Ingredients
About 500 g ready-cooked risotto or paella
1 tbsp tomato puree
2 large eggs, forked to blend
About 6 heaped tbsp dry breadcrumbs
2 fresh mozzarella balls, diced small
1 tbsp oregano leaves
Oil, for deep-frying
Preparation
1. Mix the rice, tomato purée and eggs together, squidging the mixture well with your hands. Add a spoonful of the breadcrumbs and work all together thoroughly to make a sticky paste.
2. Spread the remaining breadcrumbs on a roomy plate. Wet your hands and form the rice mixture into little balls, making a hole in each one with your finger. Tuck a few bits of mozzarella and a leaf or two of oregano into each hole and close up neatly. Roll the balls in the breadcrumbs, coating thoroughly. Leave to set in a cool place for at least 10 minutes.
3. When you’re ready to cook, heat just enough oil to submerge the croquettes. When the surface is lightly hazed with blue, slip them into the oil a few at a time, making sure the heat doesn’t drop below a steady sizzle. Turn gently to brown and crisp on all sides. Remove with a slotted spoon and drain on kitchen paper. Continue till all the croquettes are cooked.
Veröffentlicht im Oktober 2011
