Chicken and Beet Arancini are tasty rice balls made in the style of Italian food. They are filled with tender chicken and earthy beets and covered in crunchy breadcrumbs. These tasty treats are great as an appetizer or as a snack.

Ingredients: 1 cup Arborio rice. 2 1/2 cups chicken broth. 1 cup cooked chicken, shredded. 1/2 cup cooked beets, finely chopped. 1/4 cup grated Parmesan cheese. 1/4 cup breadcrumbs. 1 egg, beaten. Salt and pepper to taste. Oil for frying.

Instructions: In a saucepan, bring the chicken broth to a simmer over medium heat. Add Arborio rice and cook, stirring constantly, until the rice absorbs the broth and becomes creamy, about 20 minutes. Remove from heat and let cool slightly. In a mixing bowl, combine the cooked rice, shredded chicken, chopped beets, Parmesan cheese, breadcrumbs, beaten egg, salt, and pepper. Mix well. Using wet hands, shape the mixture into small balls, about the size of golf balls. Heat oil in a deep frying pan over medium heat. Fry the arancini balls in batches until golden brown and crispy, about 4-5 minutes per batch. Remove from oil and drain on paper towels. Serve hot with your favorite dipping sauce.

Prep Time: 30 minutes

Cook Time: 20 minutes

The soft oxtail meat, crunchy breadcrumbs, and tasty herbs in these oxtail croquettes make them a great appetizer or snack. The lime wedges and mustard add a tangy kick that goes well with the croquettes' rich flavors.

Ingredients: 2 lbs oxtail meat, cooked and shredded. 1 cup breadcrumbs. 2 eggs, beaten. 1/4 cup chopped parsley. 2 cloves garlic, minced. Salt and pepper to taste. Oil for frying. Mustard and lime wedges for serving.

Instructions: Shred the oxtail meat and mix it with the breadcrumbs, beaten eggs, chopped parsley, minced garlic, salt, and pepper in a large bowl until everything is well mixed. Cut the mixture into small balls that are about 2 inches long. Put oil in a pan and heat it over medium-low heat. It will take about 34 minutes on each side to fry the croquettes until they are golden brown and crispy. Take the croquettes out of the oil and let them drain on paper towels to get rid of the extra oil. Put mustard and lime wedges on the side and serve hot.

Prep Time: 20 minutes

Cook Time: 15 minutes

Korokke Croquette is a popular Japanese comfort food made with mashed potatoes and various fillings, coated in crispy breadcrumbs and fried to perfection. This recipe combines tender potatoes with savory meat and vegetables, resulting in a crispy and flavorful croquette that is sure to delight your taste buds.

Ingredients: 4 medium potatoes, peeled and quartered. 1/4 cup milk. Salt and pepper to taste. 1/4 cup finely chopped onion. 1/4 cup finely chopped carrots. 1/4 cup finely chopped cooked chicken or beef. 1/4 cup frozen peas, thawed. 1/4 cup flour. 1 large egg, beaten. 1 cup panko breadcrumbs. Oil for frying.

Instructions: Boil the potatoes until tender, then mash them with milk, salt, and pepper. In a skillet, saut onions, carrots, and meat until soft. Add peas and cook for another minute. Combine the mashed potatoes with the sauted mixture and let it cool. Shape the mixture into small patties, coat them with flour, dip in beaten egg, and coat with panko breadcrumbs. Heat oil in a frying pan over medium heat. Fry the patties until golden brown on both sides. Serve hot with tonkatsu sauce or your favorite dipping sauce.