Maryann Brooklyn Recipe

ITALIAN MINI RICE BALLS

By Maryann Brooklyn MaryannD


Recipe Rating:
 2 Ratings
Prep Time:
Cook Time:

Maryann's Story

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
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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