Deep Fried Rice Balls with Chorizo Dust and Chipotle Dipping Sauce
Panko-coated rice balls are filled with gooey mozzarella and deep-fried for a crispy, cheesy and saucy snack.
- Difficulty: moderate
- Prep Time : 0 mins |
- Cook Time : 0 mins
1 litre canola oil for frying
2 C (500 ml) Allsome Rice, cooked according to the packet and cooled
1 large egg
250 g mozzarella, cubed (a smoked cheese is great if you can find)
1 packet Panko breadcrumbs
1 Tbsp (15 ml) paprika
3 large eggs
1 C (250 ml) flour, seasoned
Chipotle Dipping Sauce
1 C (250 ml) mayonnaise
a squeeze of lemon juice
sea salt and freshly ground pepper
a splash of oil for frying
The rice needs to break down in order to form the balls, so once cooked, spread out onto a large baking tray and mash well with a potato masher to make it a little stodgier. Add in one whole egg and continue to mash.
Wet your hand a grab a small handful of rice and work into a rough ball. Pop a piece of mozzarella in the middle and work the rice around it until you have a golf ball size ball. Repeat this process until you have used all the rice.
Place the balls into the fridge to firm up.
Set out 3 bowls and put the flour, paprika, salt and pepper in one bowl and mix well to combine. Put the eggs into another bowl and then the Panko crumbs into the last bowl. Using your left hand grab a ball and roll it into the flour then use your right hand and dunk it into the egg and then transfer it to the Panko. Use your left hand to roll it around the Panko to evenly crumb and then place the crumbed ball onto a wire rack. Repeat this process until you have crumbed all the balls.
Preheat the oven to 120 C. Fill a large dutch just over half with canola oil over high heat. Check the temperature periodically until it reaches 170 C.
Fry the balls in batches of 4 for 2 minutes or until golden. Place the cooked balls onto a rack in the oven the while frying. Repeat this process until all the balls are cooked.
Chipotle Dipping Sauce
While the balls rest, place the ingredients for the for the dipping sauce into a blender and blitz until combined. Season to taste then set aside. Note: if you can’t get hold of whole chipotle chillies, use a dried chipotle spice.
In a large frying pan over medium-high heat, add a splash of oil and the chopped chorizo. Cook the chorizo until the fat renders out and the chorizo is crispy. Drain on a piece of kitchen towel and cool. Blitz the cooled chorizo in a blender until it resembles a rough dust then set aside.
Serve the balls with dipping sauce and chorizo for dusting. Best eaten dunked into the sauce and then dipped into the chorizo dust.