Crispy Italian Rice Balls

Ingredients List

• 2 large eggs

• ⅓ cup grated Parmesan cheese

• 1 tablespoon dried parsley

• 2 teaspoons salt, divided

• ¼ teaspoon freshly ground black pepper

• 1 quart water

• 1 cup uncooked white rice

• 1 ½ cups dried bread crumbs

• 2 cups olive oil, or as needed

Instructions

1. In a medium bowl, whisk together eggs, Parmesan cheese, parsley, 1 teaspoon of salt, and pepper until well combined. Cover the mixture and chill in the refrigerator while you prepare the rice.

2. In a large saucepan, bring water and the remaining 1 teaspoon of salt to a boil. Add the rice and reduce heat to low. Cook the rice, stirring occasionally, until most of the water is absorbed. Remove from heat and slowly stir in the egg mixture to prevent scrambling. Let the rice cool at room temperature for about 1 hour.

3. Spread the breadcrumbs out on a cutting board. Moisten your hands and form the rice mixture into 1-inch balls, then roll them in the breadcrumbs to coat.

4. Heat about 1 inch of oil in a deep pan to 350°F (175°C).

5. In batches, fry the rice balls, turning them as needed to brown evenly. Remove from the oil and drain on paper towels. Serve hot.

Note from the Editor:

The nutritional information provided includes the full amount of breadcrumbs used in the recipe. However, the actual amount consumed may differ. The value of oil used for frying is calculated based on an estimated retention of 10% after cooking. The precise amount will depend on factors like cooking time, temperature, ingredient density, and the type of oil used.

Nutritional Information (per serving)