Rating: 4.5 stars
41 Ratings
  • 5 star values: 27
  • 4 star values: 7
  • 3 star values: 4
  • 2 star values: 2
  • 1 star values: 1

Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides.

Recipe Summary

prep:
40 mins
cook:
25 mins
total:
1 hr 5 mins
Servings:
24
Yield:
24 rice balls
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.

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  • In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.

  • Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.

  • Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.

  • Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.

Nutrition Facts

122 calories; protein 4.5g; carbohydrates 11.6g; fat 6.3g; cholesterol 7.7mg; sodium 199.5mg. Full Nutrition
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