Deep-Fried Rice Balls


Servings: 12 balls - Prep time: 10 minutes - Rest time: 2 h - Cooking time: 10 minutes
Total time: 2 h 20 minutes

  • 1 1/2 cups (leftover) rice
  • 1 egg
  • 10 tbsp breadcrumbs
  • Pot frying oil

1. In a medium mixing bowl, combine the (leftover) rice and egg until well mixed.

2. Roll into equal size balls and roll each rice ball in breadcrumbs and place on a plate. Chill the balls in fridge for at least 2 hours.

3. Heat the pot frying oil. Fry the balls until golden to deep brown.
Serve warm or cold.

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