Golden Fried Rice Balls (Printable Version)
Crispy fried rice balls stuffed with melted mozzarella and savory ham, parmesan, and peas for a classic Italian bite.
# Ingredients Required:
→ Base Preparation
01 -
30 ml olive oil
02 -
30 g unsalted butter
03 -
1 medium onion, finely diced
04 -
150 g ham, finely diced
05 -
370 g Jasmine rice, un-rinsed
06 -
240 ml dry white wine (Chardonnay)
07 -
1.2 L hot chicken broth
08 -
5 g salt
09 -
150 g frozen peas, thawed
→ Mix-ins
10 -
15 g parsley, finely chopped
11 -
100 g parmesan cheese, shredded
→ Filling
12 -
115 g mozzarella cheese, cut into 1.25 cm cubes
→ Breading
13 -
120 g all-purpose flour
14 -
3 large eggs, beaten
15 -
180 g Italian bread crumbs
16 -
Vegetable oil for frying
# Guide to Cooking:
01 -
Heat olive oil and butter over medium-high heat in a heavy-bottomed pot. Sauté diced onion until soft and golden, approximately 4 to 5 minutes. Add diced ham and cook for an additional 2 minutes until lightly browned.
02 -
Stir in Jasmine rice to coat with the fat. Pour in the dry white wine and cook until mostly evaporated, about 2 minutes. Add hot chicken broth and salt, then cover and simmer until the rice absorbs the liquid, approximately 15 to 17 minutes. Stir in thawed peas, cover again, and cook for 2 more minutes. The rice should be tender and mostly dry.
03 -
Spread the cooked rice mixture evenly in a large rimmed baking dish to cool to room temperature.
04 -
Once cooled, fold in finely chopped parsley and shredded parmesan cheese evenly through the rice.
05 -
With wet hands, scoop a heaping portion of rice and form a ball. Make an indentation in the center to place one cube of mozzarella. Enclose the cheese completely by shaping the rice tightly into a sphere.
06 -
Prepare three shallow bowls with flour, beaten eggs, and bread crumbs. Dredge each rice ball in flour, shake off excess, dip into beaten eggs allowing excess to drip back, then roll in bread crumbs to coat thoroughly. Repeat this process for all the balls before frying.
07 -
Heat vegetable oil in a deep pan to 175°C. Fry breaded rice balls in batches until golden brown on all sides. Remove and drain on paper towels before serving.
# Extra Suggestions:
01 -
Ensure the rice mixture is completely cooled before forming balls to prevent disintegration during shaping.
02 -
Leftover risotto can be used as a substitute to reduce preparation time.
03 -
Adjust salt and pepper to taste after cooking.