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Rice Croquettes

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 6



  • 2 cups rice (leftover, cooked)
  • salt, to taste
  • black pepper, to taste
  • Paula Deen House Seasoning, to taste
  • 2 eggs, lightly beaten
  • 1 cup Parmesan cheese, grated
  • Zest & juice of 1 lemon (2 tablespoons)
  • 1/2 cup green onions, finely chopped
  • 1/2 cup bread crumbs
  • 1/2 cups vegetable oil, for frying


In a medium bowl, toss the rice with salt, black pepper, Paula Deen House seasoning, parmesan spring onions and the zest and juice of 1 lemon. Beat eggs, then add to mixture and stir to combine.

Shape the rice mixture into patties and coat with bread crumbs.

Heat the oil in a 10-inch cast iron skillet. Oil should be hot, but not smoking. Fry the croquettes over medium-high heat until nice and golden brown on both sides. Drain on paper towels. Serve warm.

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