Jan's Brown Rice And Quinoa Cheesy Rice Balls
Serves: 6
Jacklyn McClure
1 January 1970
Based on User reviews:
52
Spice
53
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
3 large
Egg (divided)1 cup
Grated Parmesan Cheese1 tsp
Garlic Powder1 tsp
Ground Black Pepper1 cup
All-Purpose Flour4 cups
Vegetable Oil (for frying)Directions:
1
Cook rice according to package directions
2
Allow to cool until comfortable to handle
3
Stir in one egg, mozzarella cheese, Parmesan cheese, garlic powder, and black pepper
4
Mix until well blended
5
Place flour in a small bowl
6
Beat 2 eggs in a second bowl
7
Place bread crumbs in a third bowl
8
Divide rice mixture into 24 equal portions about the size of a golf ball
9
Roll each portion into a ball
10
Roll rice ball in flour
11
Place on baking sheet lined with parchment paper
12
(Mix will be sticky
13
) Dip each rice ball into the egg wash
14
Dredge in bread crumbs, and place rice balls back on baking sheet
15
Refrigerate 15 minutes
16
Give each rice ball another quick roll in your hands to tighten up and smooth out the surface
17
Heat oil to 375 degrees F in a large sauce pan
18
Cook rice balls in the hot oil in batches, about 4 per batch
19
Gently stir with spoon
20
Cook until rice balls are golden brown, about 2 to 3 minutes
21
Drain on paper-towel-lined plate or baking sheet
22
Salt lightly
23
Serve hot with heated marinara sauce