4.11.15

ITALIAN RICE BALLS

This delicious take on rice and the chance to reinvent a constant leftover opened up a brand new possibility. I cook rice often, Olivia has it with her crispies and sautéed carrots.  

Serve it as a side or as a snack. They are great with or without sauce. I admit rice balls are not easy to make from leftover rice. Arborio rice would stick together much more willingly, but boy I am glad I tried the recipe, because it’s delicious, especially the next day. Rice balls just moved into my comfort food category and I will be looking forward to making it again. Just don’t crowd the fry pan.

ITALIAN RICE BALLS
2 cup cooked rice
2 eggs
1/3 cup grated Parmesan cheese
finely chopped parsley
Italian seasoning
1 tsp salt
1-1/2 cups fine breadcrumbs
oil for frying

  • Place the fine breadcrumbs in a shallow dish and set aside.
  • Combine the rice, eggs, cheese, parsley, seasoning and salt.
  • With wet hands scoop up a heaping Tbsp of rice and press it into a ball.
  • Place it in the breadcrumbs.
  • Roll two more balls and place it in the breadcrumbs.
  • At this point you will have to wash your hands.
  • Coat the 3 rice balls with breadcrumbs and set it aside.
  • Wash the hands again and make 3 more rice balls.
  • Continue the process until all the rice used up.
  • In a large non-stick skillet heat up the oil on medium heat.
  • Fry the rice balls 4-5 at a time. Do not crowd the pan, or the rice balls will fall apart.
  • Gently turn rice balls with a fork for even browning.
  • Drain on paper towels and serve warm.

You don't need a lot of oil to fry these. But most definitely, don't crowd the pan like this. I had 4 rice balls fall apart.

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It began with posting a few recipes on line for the family. "zsuzsa is in the kitchen" has more than 1000 Hungarian and International recipes. What started out as a private project turned into a well visited blog. The number of visitors long passed the two million mark. I organized the recipes into an on-line cookbook. On top of the page click on "ZSUZSA'S COOKBOOK". From there click on any of the chapters to access the recipes. For the archive just scroll to the bottom of the page. I am not profiting from my blog, so visitors are not harassed with advertising or flashy gadgets. The recipes are not broken up with photos at every step. Where needed the photos are placed following the recipe. Feel free to cut and paste my recipes for your own use. Publication is permitted as long as it is in your own words and with your own photographs. However, I would ask you for an acknowledgement and link-back to my blog. Happy cooking!