Mozzarella Rice Balls

  • 2 cups cooked white rice
  • 5 oz. fresh mozzarella, cubed
  • 1 cup all-purpose flour
  • 1 egg, beaten
  • 8 oz. breadcrumbs
  • Ahuacatlan Natural for frying
  • Your favorite Tomato or Marinara Sauce

Take a good amount of the cooked rice and press it with your hands to form a ball (about the size of a tennis ball), make a cut with your own hands and open it in the middle to insert a mozzarella cube, and close it. Form a ball. Repeat this operation with the rest of the rice and mozzarella.

To bread the balls, place the flour on one flat plate, the beaten egg on another plate and the bread crumbs on the third plate. Take a rice ball and cover it with flour, then with egg and finally with breadcrumbs.

In a frying pan, heat up enough Ahuacatlan Natural to cover the rice balls. Add the balls to the oil. Once the oil is hot, lower the heat. Fry the balls until Golden Brown.

To serve, place the tomato sauce on the bottom of the plate, and add a few balls on top.

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