CHEESY RICE BALLS

Cheesy Rice Balls image

Provided by Marcela Valladolid

Time 50m

Yield 16 rice balls

Number Of Ingredients 8

Vegetable oil, for frying
All-purpose flour, for breading
Salt and freshly ground black pepper
2 eggs, beaten
Panko breadcrumbs, for breading
2 cups overcooked, moist, mushy rice, cooled and dried out slightly (see Cook's Note)
1 cup grated Gruyere cheese
1 cup 1/4-inch-diced smoked ham

Steps:

Fill a saucepan halfway with vegetable oil and heat until a deep-fry thermometer inserted in the oil registers 350 degrees F.
Put some flour in a shallow bowl and season with salt and pepper. Put the eggs and panko in separate shallow bowls.
Form the rice into 1 1/2-inch balls. Push some of the cheese and ham into the center of each ball and press the rice around the filling. Dredge the rice balls in the seasoned flour, shaking off the excess, then in the egg followed by the panko.
Place a few of the balls in the hot oil and cook until golden brown all over, about 3 minutes. Repeat with the remaining rice balls. Drain slightly on paper towels and serve.