Best Everything Bagel Fried Rice Balls Recipes

DEEP-FRIED RICE BALLS

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

ONIGIRI (RICE BALLS)

Steps:

• Sprinkle the salmon fillet with salt and let stand for 2 hours.
• Meanwhile, wash the rice thoroughly in cold water 30 to 60 minutes before cooking and let drain in colander. Place rice and water in a heavy, tightly covered saucepan over medium-high heat. When water just begins to boil, turn the heat to high and let it come to a vigorous boil. Reduce the heat to low and cook until all the liquid is absorbed by the rice, about 12 to 13 minutes. Turn off the heat and let the rice stand, covered, for 10 to 15 minutes. Using a flat wooden spoon or rice paddle, fluff the rice with a cutting motion. Stretch a towel under the lid and cover tightly to keep warm until ready to use.
• Toast the nori sheets over a high gas flame, and cut crosswise into 1-inch wide strips, or use pre-toasted nori.
• Mix the bonito flakes with the soy sauce. Rinse the salt off the salmon, pat dry, and grill for 3 to 5 minutes. Use a fork to break the salmon into small pieces.
• Wet your hands with salted water to keep the rice from sticking to your hands. Cup one hand and place a handful of rice, about 1/2 cup, in your hand. Make an indentation in the rice and tuck in one of the fillings: a teaspoon of soaked bonito flakes, a few flakes of salmon, or a few pieces of pickled plum. Close the rice over the filling and mold it into a triangular shape. Mold the rice firmly, pressing just hard enough to hold it together. Set the rice triangle down on one of its sides and cover the top peak with a strip of nori, shiny side out, like a roof. You can also make cylindrical shapes and wrap the nori around the middle. Sprinkle sesame seeds over the rice shapes. These are great lunch treats.

FRIED RISOTTO BALLS

Steps:

• Line a baking sheet with parchment paper. Heat the stock in a medium saucepan over low heat to simmering.
• Heat the olive oil in a medium straight-sided skillet over medium heat until hot. Add the onion and cook, stirring, until it begins to soften but does not color, about 4 minutes. Add the rice and toss to coat in the oil. Add the white wine and cook until completely absorbed, about 2 minutes.
• Ladle in enough stock to just cover the rice. Adjust the heat so the liquid is simmering evenly. Cook, stirring occasionally, until the liquid is almost absorbed. Add the stock twice more in this manner (you may not use all of the stock) until the risotto is creamy and al dente, 16 to 18 minutes from the first addition of liquid. Off the heat, stir in the Parmesan and butter until smooth. Spread the mixture on the prepared baking sheet and let cool completely.
• Once the risotto is cooled, scrape it into a large mixing bowl. Beat 1 egg and add to the bowl along with the fontina and prosciutto (separating any clumps of prosciutto with your fingers). Stir to combine. Line the baking sheet with a clean sheet of parchment. Scoop about 1/4 cup of the risotto into your hands and roll into a ball. Place on the baking sheet. Repeat with the remaining risotto, to get about 18 balls. Refrigerate until just firm, about 30 minutes.
• Meanwhile, heat about 2 inches vegetable oil in a medium Dutch oven to 350 degrees F. Break the remaining 2 eggs into a shallow bowl and beat with a pinch of salt and a tablespoon of water. Spread the flour and breadcrumbs in 2 separate shallow bowls.
• Dredge the balls in the flour, then the egg and finally the breadcrumbs, taking care to coat them completely. Return them to the baking sheet.
• Fry the balls in 2 or 3 batches until deep golden brown, 4 to 5 minutes per batch, letting the oil return to temperature before adding another batch. Drain on a paper towel-lined baking sheet. Serve warm or at room temperature, sprinkled with Parmesan and chopped parsley.

EVERYTHING BAGEL PRETZEL TWISTS WITH SCALLION CREAM CHEESE DIP

Steps:

• Place racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Line two half sheet pans with parchment paper and spray the parchment generously with nonstick spray.
• For the dough: Whisk the buttermilk, brown sugar and yeast in a liquid measuring cup. Set aside.
• Put the flour, baking powder and salt in the bowl of a stand mixer fitted with the dough hook attachment. Use a hand whisk to combine. Add the oil and mustard and then pour in the buttermilk mixture. Mix in the stand mixer on low speed until combined, then scrape the bowl and dough hook. Mix on low speed until smooth and stretchy, 3 to 4 minutes. If the dough looks very sticky or isn't coming away from the sides of the bowl into one mass during the first minute of mixing, add up to an additional 2 tablespoons of flour.
• Continue to mix until smooth and the dough pulls away from the sides of the bowl. Transfer the dough to a lightly floured surface and cut into 12 rough portions. Pre-shape each portion into a rough 3- to 4-inch-long log. Place the portions on one of the prepared greased and parchment-lined half sheet pans, cover with a kitchen towel and let rest 5 to 10 minutes.
• For the soak: Meanwhile, put the water in a large skillet (so that you have about 1 inch of water). Stir in 1/3 cup baking soda and 2 tablespoons brown sugar and bring to a simmer over medium-low heat. Keep the soak at a simmer while you roll the pretzels and make the dip.
• For the scallion cream cheese dip: Reserve 1 teaspoon of the scallion greens for garnish. Stir together the cream cheese, mustard, remaining scallions, onion powder, brown sugar and salt a large bowl with a rubber spatula until smooth. Stir in the yogurt until smooth. Taste and season with additional salt or onion powder if needed. Transfer to a small bowl, top with the reserved 1 teaspoon scallions, cover and refrigerate until ready to serve so the flavors can meld.
• To form the pretzel twists: Roll 1 portion of dough into a 10- to 12-inch rope and then loosely twist 3 to 4 times, sealing the ends with a touch of water. Use as little flour as possible when rolling. Place the twists on the two greased and parchment-lined half sheet pan, 6 twists per sheet pan.
• Working in batches, place 3 to 4 pretzels at a time in the simmering baking soda solution and soak 20 seconds per side. Using a spider or two spoons, transfer to a kitchen towel to drain, then transfer back to the sheet pan. Sprinkle generously with the everything bagel seasoning blend.
• Bake, rotating top to bottom and front to back about halfway through, until deep golden brown and springy to the touch, 14 to 16 minutes. Cool the pretzel twists on the sheet pans until warm, about 10 minutes. Serve with the scallion cream cheese dip.