ITALIAN MINI RICE BALLS

1
Maryann Brooklyn

By
@MaryannD

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!

Rating:

★★★★★ 2 votes

Comments:
Prep:
24 Hr
Cook:
15 Min

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

How to Make ITALIAN MINI RICE BALLS

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

Printable Recipe Card

About ITALIAN MINI RICE BALLS

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




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