FRIED STUFFED RICE BALLS
Categories Cheese Mushroom Rice Appetizer Fry Cocktail Party Mozzarella Deep-Fry Party Gourmet Sugar Conscious Kidney Friendly Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 light lunch or dinner servings
Number Of Ingredients 8
Steps:
- Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
- Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
- Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).
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Raees Farooq MaHaR
[email protected]I thought these rice balls were just okay. The filling was a little bland.
Naomi Midoriya
[email protected]These rice balls were a little too oily for my taste, but they were still pretty good.
Shamon
[email protected]I've been making these rice balls for years and they're always a hit. They're the perfect appetizer or snack.
Shadrach Smart
[email protected]These rice balls were really easy to make and they turned out great! I'll definitely be making them again.
Nnopi SukkiieeY
[email protected]I made these rice balls for a party and they were a huge hit! Everyone loved them.
W K
[email protected]These rice balls were amazing! I used a mix of ground beef and sausage in the filling and they were so flavorful.
Joshua Julias Hananda
[email protected]I thought these rice balls were just okay. The rice was a little too mushy.
Nat Swartwood
[email protected]These rice balls were a little too crispy for my taste, but they were still pretty good.
ASADULLAH SHAH
[email protected]I've been making these rice balls for years and they're always a hit. They're the perfect appetizer or snack.
M Sajawal Mughal
[email protected]These rice balls were really easy to make and they turned out great! I'll definitely be making them again.
Aayush Tmg
[email protected]I made these rice balls for my kids and they loved them! They're a great way to get them to eat their vegetables.
Erum Naz
[email protected]These rice balls were delicious! I used a mix of mozzarella and cheddar cheese in the filling and they were so cheesy and flavorful.
Aonnopna Das
[email protected]I thought these rice balls were just okay. The filling was a little bland.
Young Dexter
[email protected]These rice balls were a little too oily for my taste, but they were still pretty good.
Mergie Madar
[email protected]I've made these rice balls a few times now and they're always a crowd-pleaser. They're perfect for parties or potlucks.
Aghajaan Aghajaan
[email protected]These were so good! I used a different type of cheese in the filling, but they still turned out great.
Paras Naqvi
[email protected]I made these rice balls for my family and they loved them! The recipe was easy to follow and the results were amazing.
Adil Hussain
[email protected]These rice balls were a hit at my party! They were crispy on the outside and fluffy on the inside, and the filling was flavorful and delicious.