Ingredients
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3 eggs
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2 1/2 cups cooked rice (preferably short grain or aborio rice)
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1/3 cup butter, melted
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2/3 cup grated parmesan cheese or 2/3 cup romano cheese
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1 teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder)
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1/4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley
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2 teaspoons seasoning salt
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3 ounces mozzarella cheese (cut into small cubes)
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oil, for deep-frying
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2 eggs, beaten
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flour, for coating
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1 -2 teaspoon ground black pepper
Instructions
- 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.