![](/Recipes/top_recipes.gif)
Italian Rice balls |
Name: |
Jennifer Miller |
Base: |
Falls Church |
Recipe: |
2
eggs
2 1⁄2
cups cooked rice (preferably short grain or aborio rice)
1⁄3
cup butter, melted
2⁄3
cup grated parmesan cheese or 2/3 cup romano cheese
1
teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional)
1⁄4
cup chopped fresh parsley or 1 -2 teaspoon dried parsley
2
teaspoons seasoning salt
1 -2
teaspoon ground black pepper
3
ounces mozzarella cheese (cut into small cubes)
oil, for deep-frying
COATING
2
eggs, beaten
flour, for coating
1
cup fine dry breadcrumb
DIRECTIONS
In a bowl lightly beat 2 eggs.
Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
Cover and refrigerate for 30 minutes.
Roll into 1-1/2-inch balls.
Press a cheese cube into each ball then reshape rice balls.
Place the flour into a small bowl.
Whisk 2 eggs in a small bowl.
Place the dry breadcrumbs in a small bowl.
Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
Drain on paper towels. |
|
|
|