italian mini rice balls

Name: ITALIAN MINI RICE BALLS
Cook time: 15 min
Ingredients: 1 cup(s) uncooked long grain white rice; 15 ounce(s) container of ricotta cheese; 1 cup(s) grated cheese ( i use locatelli); 1 - egg; 1 tablespoon(s) dried parsley flakes; 1/2 pound(s) mozzarella cheese - shredded; 1/4 pound(s) prosciutto - chopped fine; - bread crumbs, seasoned; - salt and pepper to taste; - canola oil for deep frying

(2 ratings)

review

Recipe by

Maryann Brooklyn

@MaryannD

Brooklyn, NY

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!

(2 ratings)

cook time 15 Min

Ingredients For italian mini rice balls

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

How To Make italian mini rice balls

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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italian mini rice balls

Ingredients For italian mini rice balls

How To Make italian mini rice balls

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