Admit it. The off season sucks. Free-agent frenzy’s calmed down to less than a trickle, the prospect and development camps are about to end (or in the Blues’ case, never happen), and you have over 70 days until the start of the season. Sure, September’s right around the corner, when training camp and preseason starts, but the end of July and all of August just suck.
When you get bored, what do you tend to do? Yep. Have a sip or two. It’s no hidden fact that hockey fans drink more per capita than fans of any other sport. We drink constantly in the regular season, because two thirds of hockey fans are fans of teams that frustrate the hell out of them. The other third are in denial. This recipe is useful for long summer weekend nights, or long nights during the season, where you probably need to munch on something. I will warn you, though – this involves deep frying, so make sure you’re comfortable with that before plunking things into oil. Either a deep fryer or a candy thermometer that you can hook onto the side of a non-stick (NOT ALUMINUM, please) pot or a dutch oven. Also, a splatter screen’s always helpful.
This is from an issue of Bon Appetit, but I’m not exactly sure which one.
Ham and Rice Croquettes
Makes eight croquettes, and these are super good, so they should last all of two minutes once they cool off.
2 cups cooked white rice, cooled (it’s suggested you use the in-the-pouch kind, or minute rice)
3/4 cup finely chopped cooked ham – about 3/4 of a pound
1/3 cup grated parmesean
2 large eggs, divided
1/2 plain dry bread crumbs (seasoned wouldn’t be bad either – personal preference)
About 3 cups veggie oil for frying
Stir together rice, ham, cheese, one egg, and 1/4 tsp pepper. Put remaining egg, lightly beaten and bread crumbs in seperate shallow bowls.
Heat 1 to 1 1/2 inches oil to 350°F in a 10-inch skillet over high heat. Meanwhile, dampen your hands and form 1/4 cup amounts of rice mixture into 2 1/2 inch cakes. Lightly coat with egg, then with bread crumbs. Fry croquettes in two batches, turning once or twice, until golden brown, 2-3 minutes each batch.
You can serve these with hot sauce or Tobasco (I dig the chipoltle with these), but honestly eating them plain’s addictive enough.