Got leftover risotto or rice? Make these delicious rice balls that make amazing appetizers or even a side dish. This is my mom’s recipe, and I like it because it doesn’t take added breadcrumbs or dipping in egg. Rolling in flour only will suffice, so it is quite easy and handy! The onion and garlic adds amazing taste to the mix. This is the Brazilian style of making it. Feel free to get creative with the spices and make it your own as well. I hope you all enjoy it!
SEASONED RICE BALLS
- 3-4 cups leftover cooked risotto or sticky rice
- 1/2 onion, shredded
- 3-4 garlic cloves, minced
- 1 large egg, lightly beaten
- 1/3 cup flour
- 1⁄2 lb mozzarella cheese, cut into small cubes
- Canola or avocado oil, for frying
- 1/2-3/4 cup flour, for coating
- 1/4-1/2 cup bacon bits
- 1/4 cup chopped olives
- Salt and pepper to taste
- Bunch of cilantro, chopped
- Makes 20-30 units depending on the size you roll them.
- In a small bowl, mix together 1/3 cup flour with 1 egg. Add onion, garlic and spices.
- Mix chilled rice. If using bacon bits, also add them plus half of the chopped cilantro.
- Roll into 1-2 inch balls.Place one cube of cheese and piece of olive into the rice ball. Reform balls firmly to hold shape.
- Dip each ball in flour, shaking off excess and transfer to a sheet of wax paper or simply a plate. Repeat with remaining balls.
- Meanwhile heat 1 inch of oil in a frying pan (at 350-360 degrees F). Work in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 3-5 minutes per batch.
- Transfer with slotted spoon to paper towels to drain and continue until done.
- Sprinkle rest of chopped cilantro on top and serve with sauce of choice. We served with ketchup and mayonnaise, the Brazilian way!Sprinkle rest of chopped cilantro on top and serve with sauce of choice. We served with ketchup and mayonnaise, the Brazilian way!
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