1

Bring 1 quart water to a simmer in a 3-quart pan with a tight-fitting lid. Melt the butter in a 10-inch skillet or saute pan over medium-high heat. When sizzling, add the scallions. Cook, stirring frequently, for about 1 minute, then add the rice, turn to coat it with the butter, and cook for a minute or two. Stir in 1/2 teaspoon salt. Add the rice to the simmering water. Cover and cook over low heat for 16 minutes. Remove the lid, and if there’s still water present, cook it off. Otherwise, stir in the lemon zest, parsley, pepper, and cheeses, then allow the rice to cool in the pan. Stir in one of the eggs.

2

Using a 1/3-cup measure, scoop out the rice and shape it to make an oval croquette.

3

Whisk the remaining eggs in a pie pan. Put the bread crumbs on another pie pan or plate. Using your left hand, dip each croquette into the egg mixture, then, using your right hand, gently roll it in the crumbs to coat. Set it aside on a tray covered with wax paper until all are made. (These can be refrigerated hours ahead of time, then brought back to room temperature before frying.)

4

When ready to eat, preheat the oven to 300°F if you°re planning to hold them. Generously coat 2 wide skillets with olive oil. When hot, add the croquettes and cook over medium heat, gently turning them to brown them all over, 5 to 7 minutes total. Transfer them to a plate and set in the oven while you saute the vegetables.

5

Heat half the butter until foaming in a wide saute pan. Add all the slivered vegetables, sprinkle them with sea salt, and saute over high heat for about 1 1/2 minutes. Add the lemon juice and remaining butter, shuffling the pan over the heat so that they combine into a sauce. Add the herbs.

6

To serve, divide the vegetables among warm plates, then arrange the fritters attractively on top, allowing 3 per serving.