Prep 20 mins
Cook 3 hrs
These were made by my grandmother while I was growing up. Whenever she made them, some always made their way to our house. She would make them in the morning and put them on a platter and into the refrigerator they went until suppertime--probably to tighten up. I remember seeing them sitting there with waxed paper over them. These are so good if you mash them a little on your plate and put butter and salt on them. It is a way to use up leftover rice which is what Grammie did. She didn't throw anything away. She even saved all her leftover meat whether it be one hamburg patty, or a hotdog, or a roast and would grind them up at the end of the week and used the following recipe but with meat instead of rice. She would add some chopped onion to the meat. She didn't waste anything. The rice is held together with an egg and white sauce. Grammie never measured so this is about what I use to make mine. The time listed is if you keep them in the refrigerator for a few hours, but you could have them sit only about an hour or so.
- 1 cup raw rice (cooked and cold)
- 1 egg (beaten)
- 3⁄4 cup cracker crumb (approximately)
- 3 cups oil (approximately to deep fry them)
- 1 tablespoon butter
- 1 tablespoon flour
- 1 cup milk
- salt and pepper
- Make the white sauce by melting the butter and adding the flour to make a rue; slowing add the milk, stirring all the while.
- Set aside to cool some.
- Put the rice in a bowl.
- Beat the egg and add to the rice.
- Add enough of the cooled white sauce so you can handle it.
- Make into croquette-shaped pieces and roll in cracker crumbs to coat all over.
- Put in refrigerator for a few hours to set, if you have the time.
- Heat oil in some kind of a pan and drop the croquettes into the hot oil to fry them till browned.
- Take out and drain on paper towels (Grammy used a brown paper bag).
- Serve with butter and salt.