Rice ball with pepperoni and cheese

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Rice ball with pepperoni and cheese

Name: Rice ball with pepperoni and cheese
Prep time: 20 min
Total time: 20 min
Yield: 8 Porções
Ingredients: 2 cup Boiled rice; 2 tablespoon Parsley; 1 tablespoon Corn Starch; 2 tablespoon Wheat Flour; 2 unit(s) Egg; 1 teaspoon Spicy paprika; 3 tablespoon Grated Parmesan; 1 cup Shredded Mozzarella; 1 coffee spoon Salt; 1 cup Calabrian sausage; 1 unit(s) For breading: egg; 1 cup Wheat Flour; 1 cup Panko flour; 500 ml Oil

In a partnership with

@delirec

🇧🇷Brazil

•

View in original language

(Português)

20 min(s)

8 servings

Raquel Novais

@chefraquelnovais

Ingredients
Recipe

Boiled rice2 cup
Parsley2 tablespoon
Corn Starch1 tablespoon
Wheat Flour2 tablespoon
Egg2 unit(s)
Spicy paprika1 teaspoon
Grated Parmesan3 tablespoon
Shredded Mozzarella1 cup
Salt1 coffee spoon
Calabrian sausage1 cup
For breading: egg1 unit(s)
Wheat Flour1 cup
Panko flour1 cup
Oil500 ml

Whisk the cooked rice with the pulsar function of the blender and place it in a bowl. This helps the dumpling not break when frying.
Remove the “skin” from the pepperoni, cut it into cubes and use the pulsar function of the blender to grind the sausage. Also join the bowl.
Add all the other ingredients, except the grated mozzarella and mix.
With the help of a tablespoon, take a little of the dough, press it with your hands to make a ball and with your finger make a hole in the dough and fill it with 1 teaspoon of grated mozzarella.
Close the cupcake and shape it into a croquette, pressing the dough well.
Season the breading flours and the egg with salt to taste. And bread them by passing the dumplings first in the wheat flour, followed by the egg and then in the panko flour.
Fry in oil at 180 degrees until golden brown.

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Rice ball with pepperoni and cheese

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