Prep 20 mins
Cook 8 mins
An old Southern recipe posted in response to a recipe request. From the US Regional Cookbook, Chicago Culinary Arts Institute, 1947. Cooking time is approximate.
- Cook rice in rapidly boiling salted water until tender, about 20 minutes.
- Drain thoroughly and add butter while rice is still hot.
- Cool slightly; add shrimp and two eggs.
- Season to taste and roll into balls or cylinders.
- Dip in cracker crumbs, then into beaten egg, and again into crumbs.
- Heat oil or fat to 375F and fry until brown.
Well, I guess I had higher hopes for this one. The mixture was very wet and fell apart. I ended up refrigerating for a while so I could fry them. They stayed together but were very bland. Sorry.
I deep-fried these and served as a starter with a slice of lemon. This would also be a fab appetizer for a party as well. I wasn’t exactly sure what type of cracker crumbs I was to use but presumed that it was saltines. Saltines aren’t available where I live so I used what are called ‘water biscuits’, which was the closest thing I could find, however they aren’t salted and I should have added salt to the recipe to compensate for this. I would imagine bread crumbs would be a good substitute as well. I found the mixture to be quite ‘wet’ for shaping so I put a spoon of the crumbs in my hand and then spooned the mixture over top and put more crumbs over the mixture. It was much easier to mold this way. Servings note: I halved this recipe and it yielded 10 palm size croquettes. The leftovers were great! This will surely be made again. Special thanks from hubby.