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Rice Fritters
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Source: http://janetishungry.blogspot.com/search/label/Appetizers
| Leftover rice | |
| Panko crumbs | |
| Eggs | |
| Mozzarella Cheese | |
| Dipping Sauce (Marinara Style) |
Directions
1. Shape the rice into balls that are about the size of a walnut.
2. Cut some mozzarella into little cubes (about 1 cm square).
3. Make a depression with your finger in each rice ball and press in a mozzarella cube. Close the rice back up to completely enclose the ooey-gooey mozzarella goodness.
4. Roll the rice balls around in beaten egg, and then in panko crumbs until well coated.
5. Chill in the fridge for 30 minutes or so, to set coating.
6. Preheat oven to 400F (use convection if you have it). Place the rice balls on a baking sheet that you've sprayed with cooking spray. Spray more cooking spray on top of the rice balls. Bake for about 15 to 20 minutes until golden brown. Turn them around and give them another squirt of cooking spray halfway through. (FYI - the original recipe called for these to be deep fried, but I don't like to deep fry at home).
7. Serve with your favorite marinara-type dipping sauce (canned pizza sauce).
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