Low Country Rice Balls

These are a spectacular appetizer for a brunch. Dust

them very lightly with a shaker of cayenne pepper to

add some zip and serve with Tim’s Bloody Marys

(recipe on this site) or Salty Dogs made with

freshly-squeezed grapefruit juice with grated zest

mixed with the salt on the rim.
3 cups of long grain rice, cooked

1 ½ cups White Cheddar Cheese

½ cup of country ham, finely minced

3 green onions, tops only, thinly sliced

Freshly ground black pepper

2 large eggs

3 cups of dry breadcrumbs (Panko preferred)
Drain rice thoroughly and while warm, stir in cheese,

ham, onions, and pepper. Roll into small balls,

approximately one and a half inches in diameter.

Prepare egg wash with two beaten eggs and a

miniscule amount of cream. If necessary, add some

of the egg wash to moisten the rice mixture to insure

that the balls hold together. Chill balls for thirty

minutes in the refrigerator. When ready to prepare

them, dip each one in the egg wash and roll in

breadcrumbs. Heat three inches of peanut oil to

350 degrees and fry the balls until golden brown

(three to four minutes). Keep warm in a 250 degree

oven until ready to serve.

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