Mexican Rice Balls - Leftover Rice

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• Servings: 16
• 5 cups cooked rice (mexican saffron rojo rice)
• 2 large eggs, lightly beaten
• 1/2 cup frozen peas, thawed
• 1/2 lb mozzarella cheese, cut into 16 cubes
• oil, for frying
• flour, for coating
• 3 eggs, lightly beaten for dipping
• seasoned breadcrumbs, for coating

Recipe

• 1 mix chilled rice, eggs, and peas together.
• 2 roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. reform balls firmly to hold shape.
• 3 place flour, egg and breadcrumbs into 3 separate bowls.
• 4 dip each ball in flour, shaking off excess and reform if needed. dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. repeat with remaining balls.
• 5 meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees f. working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. transfer with slotted spoon to paper towels to drain. return oil to 350-360°f between batches.
• 6 serve with a tomato sauce.