ITALIAN MINI RICE BALLS

Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Ingredients

1 c uncooked long grain white rice
15 oz container of ricotta cheese
1 c grated cheese ( i use locatelli)
1 egg
1 Tbsp dried parsley flakes
1/2 lb mozzarella cheese - shredded
1/4 lb prosciutto - chopped fine
bread crumbs, seasoned
salt and pepper to taste
canola oil for deep frying

The Cook

Maryann Brooklyn Recipe
Lightly Salted
Brooklyn, NY (pop. 2.2M)
MaryannD
Member Since Apr 2011
Maryann's notes for this recipe:
This recipe was given to me by a co-worker a few years back and it has been a "staple" in my house ever since. Easy & Delicious!
Make it Your Way...

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Directions

1
Cook 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

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Comments

3 comments

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user 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 :)
user Maryann Brooklyn MaryannD - May 4, 2011
Hi Cyndi!

Trust me, you are going to LOVE these!
They are super easy too! I usually let mine refrigerate overnight.
ENJOY!!!
user Karla Everett Karla59 - Dec 2, 2011
Karla Everett [Karla59] has shared this recipe with discussion group:
Rice is Nice Group

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