ITALIAN MINI RICE BALLS
1 cuncooked long grain white rice
15 ozcontainer of ricotta cheese
1 cgrated cheese ( i use locatelli)
1 Tbspdried parsley flakes
1/2 lbmozzarella cheese - shredded
1/4 lbprosciutto - chopped fine
·bread crumbs, seasoned
·salt and pepper to taste
·canola oil for deep frying
How to Make ITALIAN MINI RICE BALLS
- 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