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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe was something my grandmother Mary Vernaccio used to make for her kids as a simple Italian dish. She taught my mother to make them and it has been a favorite of mine since I was a child. This entry is dedicated to her and her delicious Italian meals I miss so much since she has passed away. Pair with Gallo® Family Vineyards Chardonnay. Ingredients:
2 cups uncooked long grain rice |
1 egg, lightly beaten |
2 cups (8 ounces) shredded cheddar or asiago cheese |
3 cups seasoned bread crumbs, divided |
1/3 cup minced fresh parsley |
oil for deep-fat frying |
marinara sauce or alfredo sauce, optional |
Directions:
1. Cook rice according to package directions. While still warm, place in a bowl. Stir in the egg, cheese, 1 cup bread crumbs and parsley; mix well. Shape into tennis-size balls. Roll into remaining bread crumbs until well coated. In a deep-fat fryer, heat oil at 375°. Fry rice balls until golden brown, about 5 minutes. Drain on paper towels. To serve, slice rice balls in half and top with warmed marinara or Alfredo sauce if desired. Yield: 6-8 servings.
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