Spanish · Dinner
Fried Rice Balls with Cheese
Crisp golden spheres of seasoned rice and melted manchego cheese, coated in breadcrumbs and deep fried until shattering on the outside and molten within. Rooted in Spanish croquette technique, these bocaditos feature garlic and sweet paprika, served with a lemon-spiked garlic aioli for dipping.
$3
25 minsPrep
15 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
487Calories
15.2gProtein
28.9gFat
40.8gCarbs
2.4gSugar
2.4gFiber
623mgSodium
181mgChol
10.1gSat Fat
240mgPotassium
380mgCalcium
2.1mgIron
0.5mcgVitamin B12
5.2mgVitamin C
vegetarian
mediterranean
vegetarian
Instructions
1
Prep
Mince the garlic clove and combine cooled rice, minced garlic, sweet paprika and egg in a mixing bowl, mashing lightly until the mixture holds together when pressed.
2
Build
Press a cube of manchego into a ball of rice mixture, about 1.5 inches across, repeating until 4–5 balls form with cheese fully enclosed.
3
Chill
Refrigerate rice balls uncovered for 30 minutes until they firm up and hold their shape.
4
Fry
Heat vegetable oil in a small pot to 350°F (175°C) and fry the rice balls for 3–4 minutes, turning occasionally, until deep golden brown and crisp on all sides.
5
Plate
Transfer fried rice balls to a paper towel-lined plate to drain. Mince the second garlic clove, whisk with mayonnaise, lemon juice and salt for aioli, then serve with balls and scattered parsley.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 4 oz112g manchego cheese
- 1 1/2 cup280g cooked white rice, cooled
- 2 clove2 clove garlic
- 1 tsp1 tsp sweet paprika
- 22 eggs
- 2/3 cup70g panko breadcrumbs
- 1 cup240ml vegetable oil, for frying
- 2 tbsp2 tbsp mayonnaise (28g)
- 2 tsp2 tsp lemon juice
- 22 small garlic clove
- 2 tbsp2 tbsp parsley
