ITALIAN MINI RICE BALLS
uncooked long grain white rice
container of ricotta cheese
grated cheese ( i use locatelli)
dried parsley flakes
mozzarella cheese - shredded
prosciutto - chopped fine
bread crumbs, seasoned
salt and pepper to taste
canola oil for deep frying
1Cook rice as directed and let cool. Mix rice well with all other ingredients EXCEPT breadcrumbs. Shape into balls (slightly bigger than the size of a walnut) and roll in seasoned breadcrumbs. Refrigerate for several hours – preferably overnight. Heat oil to 375 degrees and fry 4-5 at a time for only 1-2 minutes until golden. Drain on paper towels and serve.
*It’s important the rice balls remain very cold before frying and the oil remains very hot.
*Makes about 24-25 rice balls
Cyndi Tilley cynditilley - May 4, 2011
These sound delicious! I always look for different ways to prepare rice and this is a keeper for sure! Thank you Maryann :)
Maryann Brooklyn MaryannD - May 4, 2011
Trust me, you are going to LOVE these!
They are super easy too! I usually let mine refrigerate overnight.