Maryann Brooklyn Recipe

ITALIAN MINI RICE BALLS

By Maryann Brooklyn MaryannD


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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!

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

Directions Step-By-Step

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

About this Recipe

Course/Dish: Other Appetizers
Other Tag: Quick & Easy

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3 Comments

user
Dec 2, 2011 - Karla Everett shared this recipe with discussion group: Rice is Nice Group
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
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 :)