Cheesy Rice Balls
Cheesy rice balls are a popular appetizer in Italy. I’ve turned this into
a vegan, allergy-safe dish that is equally delicious and sneaks a serving
of veggies into your diet. These make a great snack.
2 cups (330 g) arborio rice, cooked
2 tablespoons (30 ml) olive oil
1 cup (132 g) canned pumpkin
Salt and pepper
1/4 cup (60 ml) water
1 tablespoon (8 g) corn, tapioca, or arrowroot starch
1 teaspoon (5 ml) vegetable oil
11/2 cups (175 g) fine gluten-free bread crumbs
additional vegetable oil for frying
1. In a large bowl, mix hot cooked rice, olive oil, canned pumpkin, and salt and pepper to taste. Let cool. Form into balls the size of an egg.
2. In a bowl, whisk together the water, starch, and 1 teaspoon (5 ml) vegetable oil; set aside. Pour bread crumbs onto a rimmed plate. Quickly dip each ball in starch mixture (use a slotted spoon if needed) and then roll in bread crumbs until well coated. Set aside.
3. Heat 1 inch (2,5 cm) of oil in a deep frying pan. Fry rice balls until golden brown, turning occasionally. Drain well on paper towels. Serve warm with prepared marinara or allergy-safe dressing as dipping sauce.
4. These do not reheat well and are best eaten the same day you make them. Yield: 16 rice balls