Crispy Potato and Rice Croquettes with Avocado Dip

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Crispy Potato and Rice Croquettes with Avocado Dip

Have you been searching for a recipe that transforms everyday ingredients into something extraordinary? These Crispy Potato and Rice Croquettes might just become your new favorite comfort food! With a golden, crunchy exterior giving way to a creamy, cheesy interior, these croquettes combine the heartiness of potatoes with the satisfying texture of rice. Paired with a smooth avocado-garlic dip, this dish is sure to impress both family and guests alike.

Ingredients

For the Croquettes:

  • 180g rice (approximately 1 cup)
  • 400g potatoes (approximately 2 medium potatoes), peeled and cubed
  • 1 medium onion, finely chopped
  • 2 tablespoons fresh parsley, chopped
  • 2 large eggs
  • 1 teaspoon dried oregano
  • ½ teaspoon black pepper
  • ½ teaspoon salt (plus more for boiling water)
  • 100g cheese (such as mozzarella or cheddar), grated
  • 100g breadcrumbs
  • Vegetable oil for frying

For the Avocado Dip:

  • ½ ripe avocado
  • 100g sour cream
  • 1 clove of garlic, minced
  • 1 tablespoon fresh dill, chopped
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

Preparing the Base Ingredients:

  1. Rinse the rice thoroughly under cold water until the water runs clear.
  2. In a medium saucepan, bring 2 cups of salted water to a boil.
  3. Add the rinsed rice, reduce heat to low, cover, and simmer for 15-18 minutes or until tender.
  4. Meanwhile, place the peeled and cubed potatoes in another pot, cover with salted water, and bring to a boil.
  5. Cook potatoes for 15-20 minutes or until fork-tender.
  6. Drain the potatoes well and transfer to a large mixing bowl.
  7. Mash the potatoes until smooth.
  8. Once the rice is cooked, drain any excess water and add to the mashed potatoes.

Creating the Croquette Mixture:

  1. In a small pan, sauté the chopped onion until translucent (about 3-4 minutes).
  2. Add the sautéed onion to the potato-rice mixture.
  3. Mix in the chopped parsley, dried oregano, salt, and black pepper.
  4. Allow the mixture to cool slightly, then add the grated cheese and mix well.
  5. Beat the eggs and incorporate them into the mixture.
  6. Chill the mixture in the refrigerator for 30 minutes to make it easier to handle.

Forming and Cooking the Croquettes:

  1. Place the breadcrumbs in a shallow dish.
  2. Moisten your hands with water to prevent sticking.
  3. Take about 2 tablespoons of the mixture and shape it into an oval or cylinder.
  4. Roll each croquette in breadcrumbs, ensuring it’s fully coated.
  5. Heat vegetable oil in a large skillet over medium heat (about 1/2 inch deep).
  6. Fry the croquettes in batches, turning occasionally, until golden brown on all sides (approximately 3-4 minutes).
  7. Transfer to a paper towel-lined plate to drain excess oil.

Preparing the Avocado Dip:

  1. In a small bowl, mash the avocado until smooth.
  2. Mix in the sour cream, minced garlic, chopped dill, salt, and black pepper.
  3. Stir until well combined and refrigerate until ready to serve.

Nutritional Information and Timing

Prep Time: 25 minutes
Chilling Time: 30 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Servings: 4-6 (makes approximately 12-15 croquettes)

Nutritional Information (per serving of 3 croquettes with dip):

  • Calories: 380
  • Protein: 12g
  • Carbohydrates: 45g
  • Fat: 18g
  • Fiber: 3g
  • Sodium: 550mg

Cooking Tips and Tricks

  1. Perfect Rice Texture: The rice should be cooked just until tender – not mushy. This gives the croquettes a pleasant texture contrast.
  2. Cool Before Shaping: Allow the potato-rice mixture to cool completely before adding eggs and forming the croquettes. This makes shaping much easier.
  3. Oil Temperature: The oil should be hot but not smoking. Test by dropping a small piece of the mixture in – it should sizzle immediately but not burn.
  4. Even Cooking: Don’t overcrowd the pan when frying. Cook in batches to maintain oil temperature and ensure even browning.
  5. Make-Ahead Option: The croquette mixture can be prepared a day ahead and stored in the refrigerator until ready to shape and cook.
  6. Cheese Selection: Choose a cheese that melts well. A combination of mozzarella for stretchiness and a sharper cheese like cheddar or parmesan for flavor works wonderfully.

Possible Variations and Substitutions

Ingredient Alternatives

  • Rice Options: Brown rice or quinoa can be substituted for white rice for a nuttier flavor and added nutrition.
  • Dairy-Free: Replace regular cheese with a plant-based alternative and use a dairy-free yogurt in place of sour cream for the dip.
  • Protein Boost: Add 100g of finely chopped cooked chicken, ham, or canned tuna to the mixture.

Flavor Variations

  • Mediterranean Style: Add 2 tablespoons of sun-dried tomatoes and 1 tablespoon of capers to the mixture.
  • Spicy Version: Incorporate 1 teaspoon of chili flakes or 1 finely chopped jalapeño into the croquette mixture.
  • Herb Garden: Experiment with different herb combinations like basil, thyme, or chives.

Cooking Method Alternatives

  • Baked Option: For a lighter version, brush the croquettes with olive oil and bake at 400°F (200°C) for 20-25 minutes, turning halfway through.
  • Air Fryer Method: Cook at 380°F (190°C) for 12-15 minutes, spraying lightly with oil before cooking.

Common FAQs

Can I make these croquettes in advance?

Yes! You can prepare the mixture and shape the croquettes up to 24 hours in advance. Store them covered in the refrigerator, then bread and fry just before serving. You can also freeze uncooked croquettes for up to 3 months.

Why do my croquettes fall apart when frying?

This typically happens if the mixture is too wet or not chilled enough. Make sure your potatoes are well-drained and the mixture has had time to chill. Adding an extra egg or a tablespoon of flour can help bind the mixture if needed.

What can I serve with these croquettes?

These versatile croquettes pair beautifully with a green salad, roasted vegetables, or as part of a tapas-style spread. They also make excellent appetizers for parties or potlucks.

Can I use leftover mashed potatoes?

Absolutely! This recipe is perfect for using leftover mashed potatoes. Just make sure they aren’t too loose or heavily seasoned with butter or milk, as this can affect the consistency of your croquettes.

How do I know when the oil is the right temperature for frying?

If you don’t have a thermometer, drop a small cube of bread into the oil. It should turn golden brown in about 60 seconds, indicating an oil temperature of around 350°F (175°C) – perfect for frying croquettes.

Storage and Make-Ahead Tips

Refrigerator Storage

  • Store cooked croquettes in an airtight container in the refrigerator for up to 3 days.
  • The avocado dip is best used within 24 hours, as avocado tends to oxidize and change color.

Freezer Instructions

  • Freeze uncooked breaded croquettes by placing them on a baking sheet until solid, then transfer to a freezer bag.
  • Frozen croquettes can be cooked directly from frozen – simply add a few extra minutes to the cooking time.
  • Cooked croquettes can also be frozen for up to 2 months. Reheat in a 350°F (175°C) oven until hot throughout.

Reheating Guidelines

  • For the crispiest results, reheat refrigerated croquettes in a 350°F (175°C) oven for 10-12 minutes.
  • If using a microwave, place croquettes on a microwave-safe plate and heat on 50% power in 30-second intervals until warmed through, though they won’t retain their crispiness.

These crispy, golden potato and rice croquettes deliver an irresistible combination of textures and flavors that will have everyone reaching for seconds. With their make-ahead potential and versatility, they’re perfect for everything from casual family dinners to special occasions. The creamy avocado dip provides the perfect cool contrast to the warm, crispy croquettes – making this dish a true crowd-pleaser!

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