Type: Appetizer
Prep Time: 15 min.
Cook Time: 10 min.
Ready in: 25 min.
Servings: 5 (10 pieces)
Our shortcut to these cheesy Italian rice balls is to use pre-cooked rice. Leftover risotto makes a delicious substitute as well.
Directions
Heat oil in a small pot until it reaches 375°F (190℃).
In a large bowl, combine 1 cup Paradiso Reserve, rice, 1 egg, ¼ cup bread crumbs, Italian seasoning, salt, and pepper. Mix until well combined.
Crack remaining 2 eggs into a bowl and whisk. Add remaining ¾ cup bread crumbs into a separate bowl. Roll a rounded tablespoon of rice mixture into a ball, about the size of a ping-pong ball. Dip each rice ball into egg mixture and then coat in breadcrumbs.
Cook rice balls in oil, 3 or 4 at a time, until golden brown, 2–3 min. Remove with a slotted spoon to a paper towel and drain off excess oil.
Heat marinara sauce (on stove or in microwave) & transfer to a dish for dipping.
Garnish rice balls with chopped parsley and remaining ¼ cup Paradiso Reserve. Serve with marinara sauce for dipping.
Ingredients
2 cups (475ml) vegetable oil
1¼ cups (125g) shredded Paradiso Reserve
1½ cups (250g) cooked white rice
3 large eggs
1 cup (150g) plain bread crumbs
1 tbsp Italian seasoning
1 cup (240ml) marinara sauce
2 tbsp chopped parsley
