italian mini rice balls

Name: ITALIAN MINI RICE BALLS
Cook time: 15 min
Ingredients: 1 cup(s) uncooked long grain white rice; 15 ounce(s) container of ricotta cheese; 1 cup(s) grated cheese ( i use locatelli); 1 - egg; 1 tablespoon(s) dried parsley flakes; 1/2 pound(s) mozzarella cheese - shredded; 1/4 pound(s) prosciutto - chopped fine; - bread crumbs, seasoned; - salt and pepper to taste; - canola oil for deep frying

(2 RATINGS)

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Maryann Brooklyn

Brooklyn, NY

Updated on May 4, 2011

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!

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prep time

cook time 15 Min

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yield

Ingredients

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

How To Make italian mini rice balls

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
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