Kittencal's Italian Rice Balls

4h
Prep Time

3m
Cook Time

4h 3m
Ready In

Recipe: #3714

December 27, 2011

Categories: Side Dishes, Appetizers, Italian, Baby Shower, Birthday, Brunch, Fathers Day, Game/Sports Day, July 4th Mothers Day, Deep Fry, Vegetarian, more

recipe by:
KittenCal

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recipe by:
KittenCal

"Plan ahead the rice mixture needs to chill for about 4 hours or up to 24 hours before shaping and frying. These may be either shaped into balls then refrigerated until ready to fry or you can fry the balls first, then when ready to serve just heat in a low temperature oven. Crumbled feta cheese (1/2 heaping cup or more) may be used in place of the mozzarella cheese, and 1/2 pound cooked/browned sweet or hot Italian sausage may also be added into the mixture"

Original is 30-35 servings

Metric US

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Step by Step Method

Step 1

Place the cooked cooled or cold rice in a large bowl. Mix in melted butter.

Step 2

In a medium bowl whisk eggs until well combined. Add in next 7 ingredients; whisk until well combined. Pour over rice, add in the mozzarella cheese. Using clean hands mix until well blended. Refrigerate for 4-24 hours.

Step 3

Place the dry breadcrumbs in a shallow bowl (have two large plates ready to put the breaded balls on, the balls should all be breaded before starting to fry). Using well-oiled hands shape into about 1-inch balls or slightly larger. Gently and thoroughly coat the balls into the dry breadcrumbs, then place on plate.

Step 4

Heat 1 1/2 inches of oil in a heavy pot to 350 degrees (or use a deep-fryer). Using a slotted spoon place 6-7 balls into hot oil (one at a time) turning to ensure even cooking. Fry until golden brown (about 3 minutes). Using slotting spoon remove to a plate.