Watch the Full Step-by-Step
Servings: 10
- Blender
- Mixing bowls
- Baking sheet
- Large pot
INGREDIENTS
- 5 ounces/140 grams mozzarella cheese, shredded
- ½ cup/65 grams all-purpose flour
- 2 large eggs, beaten
- 3 cups/85 grams hot cheese puffs, finely crushed
- 4 cups oil, for frying
Dirty rice filling:
- 1 cup/200 grams long-grain white rice, cooked
- 8 ounces/225 grams ground pork sausage
- ½ medium yellow onion, finely diced
- ½ medium bell pepper, finely diced
- 1 celery stalk, finely diced
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
INSTRUCTIONS
- Heat the olive oil in a skillet over medium heat. Add the sausage and cook, breaking it up, until browned, 5 to 7 minutes.
- Add the onion, bell pepper, celery, and garlic. Cook until softened, 5 minutes. Stir in the paprika, thyme, salt, and pepper.
- Fold the cooked rice into the sausage mixture and let cool until easy to handle. Add the shredded mozzarella.
- Divide the rice mixture into 10 portions. Flatten each portion, and shape into sealed balls.
- Freeze the balls for 15 minutes until firm.
- Place the flour, eggs, and crushed hot cheese puffs in separate bowls. Coat each ball in flour, dip into eggs, then roll in the crushed cheese puffs.
- Heat the oil to 350°F/175°C. Fry the balls in batches until crisp and golden, 2 to 3 minutes.
- Transfer to a paper towel-lined plate and serve hot.