Title: Italian Rice Balls
Categories: Rice Italian Cheese
Yield: 1 Recipe
| | | LORI NORMAN (RFHH52E) |
| | | RICE BALLS |
| 2 | c | Cooked rice |
| 3 | | Eggs; beaten |
| 1/4 | c | Flour |
| 1/2 | c | Romano cheese; grate |
| | | Salt |
| 1/4 | ts | Oregano |
| 1/2 | ts | Pepper |
| 1 | cl | Garlic; mince |
| 2 | | Sprigs parsley; chop |
| | | CRUMB MIXTURE |
| 1 | c | Dry bread crumbs |
| 1/2 | c | Romano cheese; grate |
| 1/4 | ts | Oregano |
| 1/2 | ts | Pepper |
| 2 | cl | Garlic; mince |
| | | Oil for frying |
Mix together rice, eggs, flour, 1/2 c. cheese, salt to taste, 1/4 tsp.
oregano, 1/2 tsp. pepper, 1 clove garlic, minced and the parsley. Taste for
seasoning. Mix remaining ingredients, except oil. Roll rice mixture into
small balls, about 1-1/4" in diameter. Dip in seasoned bread crumbs. Heat
about 1-1/2" of oil in an 8 or 10" skillet. Fry rice balls about 2 minutes
on each side, until golden brown. By fatfree-request@fatfree.com on Jun 16,
1997