Bolas De Arroz Frito Con Mozzarella Recipe
mozzarella stuffed crispy rice balls with basil allioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Rice Balls
For the Basil Allioli
Method
For the Rice Balls
Prepare the Rice Mixture
In a large bowl, combine the cooked rice, cubed mozzarella, eggs, chopped basil, salt, and black pepper. Mix until well combined.
Form the Balls
Take a small amount of the rice mixture and place a cube of mozzarella in the center. Shape the rice around the cheese to form a ball. Repeat until all the mixture is used.
Coat the Balls
Dredge each rice ball in flour, then dip it in beaten eggs, and finally coat it with breadcrumbs until fully covered.
Heat the Oil
In a deep skillet or frying pan, heat the vegetable oil over medium-high heat until hot (about 350°F or 175°C).
Fry the Rice Balls
Carefully add the rice balls to the hot oil in batches, frying until golden brown and crispy, about 3-4 minutes per batch. Remove and drain on paper towels.
For the Basil Allioli
Prepare the Allioli
In a small bowl, combine the mayonnaise, chopped basil, minced garlic, lemon juice, salt, and black pepper. Mix well until smooth.
Serve
Serve the crispy rice balls hot with the basil allioli on the side for dipping.
