Crispy Arancini With Goat Cheese |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 8 |
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A crispy, delicious appetizer and a great way to use leftover rice! Adapted from a recipe I found Ingredients:
31/2 cups cooked rice, cold |
4 ounces goat cheese, frozen and crumbled |
1 teaspoon of finely minced fresh parsley |
1 cup all-purpose flour |
3 whole eggs, scrambled |
1 cup panko (japanese breadcrumbs) |
oil for frying |
salt and pepper |
Directions:
1. Fold the goat cheese and minced parsley into the cold rice; be sure the cheese stays in small pieces.
2. Using an ice cream scoop, scoop out 24 one-ounce balls and chill.
3. Put the flour in one bowl, the eggs in a second bowl and the Panko in a third. Carefully dredge the balls one at a time; first in the flour, second in the eggs and finally in the Panko.
4. Make sure the balls were covered in each coating before going to the next.
5. Deep-fry the balls in 350ºF oil until crisp and golden brown.
6. Serve immediately.
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