ITALIAN MINI RICE BALLS

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ITALIAN MINI RICE BALLS image

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!

Provided by Maryann Brooklyn

Categories     Other Appetizers

Time 15m

Number Of Ingredients 10

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

Steps:

  • 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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