Tuna and Lemon Rice Croquettes
Category: Appetizers
Servings: 15 Croquettes
These Tuna and Lemon Rice Croquettes offer a delightful mix of flavors, combining the creaminess of risotto with the freshness of lemon and the savory taste of tuna. Perfect as an appetizer or snack, these croquettes are crispy on the outside while remaining tender and flavorful on the inside. Follow this detailed recipe to create a dish that will impress your guests and add a unique twist to your appetizer menu.
Ingredients
| Ingredient | Quantity |
|---|---|
| Carnaroli rice | 500g |
| Fresh lemon juice | 100ml |
| Shallot (finely chopped) | 80g |
| Parmigiano Reggiano DOP | 100g |
| Butter | 15g |
| Olive oil | 30g |
| Water | 1l |
| Black peppercorns (whole) | 10g |
| Carrots (peeled and chopped) | 100g |
| Celery (chopped) | 100g |
| White onions (chopped) | 200g |
| Canned tuna (in oil, drained) | 200g |
| Eggs | 2 |
| Breadcrumbs | 150g |
| Salt | 15g |
| Ground black pepper | To taste |
| Peanut oil (for frying) | As needed |
Instructions
1. Prepare the Broth
- Start by making the broth for the risotto. Wash, peel, and chop the carrots, celery, and onions into small pieces.
- Place the water in a large pot, add the chopped vegetables, and the black peppercorns. Add 100ml of fresh lemon juice to infuse the broth with a zesty tang.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 20-30 minutes to develop the flavors. Once ready, strain the broth and set it aside for later use.
2. Cook the Risotto
- Peel and finely chop the shallot. In a large pan, heat the olive oil over medium heat. Add the shallot and sautΓ© until softened and fragrant.
- Add the Carnaroli rice to the pan, stirring to coat the grains with the olive oil and shallot mixture. Toast the rice for 1-2 minutes until it becomes slightly translucent.
- Begin adding the prepared broth to the rice, one ladle at a time, allowing the liquid to absorb before adding more. Stir frequently and continue to cook the rice until it’s tender and creamy, about 18-20 minutes.
- Once the rice is cooked, remove the pan from the heat. Stir in the butter and grated Parmigiano Reggiano to enrich the texture and flavor of the risotto. Set aside to cool.
3. Form the Croquettes
- Once the risotto has cooled down completely, transfer it to a large dish and spread it out evenly with a spatula to help it cool faster.
- When the rice has cooled to room temperature, divide the mixture into 15 equal portions (about 80g each).
- Take each portion of rice and shape it into small, oval-shaped croquettes, pressing gently to ensure they hold together.
4. Bread the Croquettes
- In a shallow bowl, beat the two eggs with a pinch of salt and black pepper.
- In another shallow dish, spread out the breadcrumbs.
- Carefully dip each rice croquette first into the beaten egg mixture, ensuring itβs fully coated. Then, roll it in the breadcrumbs to coat evenly.
5. Fry the Croquettes
- Heat the peanut oil in a deep frying pan or pot over medium-high heat. To check if the oil is ready, drop a small breadcrumb into the oil; if it sizzles and rises to the surface, the oil is hot enough.
- Fry the croquettes in batches, being careful not to overcrowd the pan. Fry each batch for about 3-4 minutes, turning occasionally until they are golden brown and crispy on all sides.
- Once fried, transfer the croquettes to a plate lined with paper towels to drain excess oil.
6. Serve
- Serve the croquettes hot, garnished with a little extra lemon zest or a drizzle of fresh lemon juice for an extra burst of freshness. Enjoy these crispy, tender bites as a perfect appetizer for any occasion!
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 220 kcal |
| Protein | 7g |
| Carbohydrates | 24g |
| Fat | 10g |
| Saturated Fat | 2g |
| Fiber | 2g |
| Sodium | 300mg |
Tips and Variations
- Substitute Tuna: You can swap out the canned tuna for another type of fish or even chicken, depending on your preferences.
- Make It Veggie: For a vegetarian version, omit the tuna and add finely chopped mushrooms or peas for added texture.
- Herb Infusion: Add fresh herbs like parsley, basil, or thyme into the risotto for added flavor.
- Frying Oil: Ensure the peanut oil is hot enough to create the perfect crisp texture. You can also use vegetable oil or sunflower oil if preferred.
These Tuna and Lemon Rice Croquettes are sure to become a hit at any gathering, combining the familiar comfort of risotto with a crispy, golden finish. Perfectly balanced with fresh lemon and savory tuna, these croquettes are a delightful addition to your appetizer repertoire.
