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Deep-fried rice balls

  • 2 eggs
  • 5 tablespoons grated Parmesan cheese
  • 1 tablespoon dried parsley
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon salt
  • 1 litre water
  • 1 teaspoon salt
  • 185g uncooked white rice
  • 160g dried breadcrumbs
  • 475ml olive oil
  • In a medium bowl, whisk together eggs, cheese, parsley, pepper and 1 teaspoon salt. Cover and chill.
  • Pour water and 1 teaspoon salt into a large saucepan and bring to the boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently.
  • Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
  • Pour breadcrumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 2.5cm balls, then coat each one with breadcrumbs.
  • In a small, deep frying pan, heat olive oil to 180 degrees C. (Should have enough oil to completely cover the rice balls.) Fry rice balls 6 at a time, turning often to ensure even browning. Drain on kitchen paper and serve warm.