by JennT1981
View
my 47 other recipes »
Photo by JennT1981
JennT1981's Notes:
Expand
10 ounces
frozen spinach, thawed and squeezed
Ask the
hotline about
this ingredient!
3 cups
cooked white rice
Ask the
hotline about
this ingredient!
1
egg,beaten
Ask the
hotline about
this ingredient!
1 cup
mozzarella, shredded
Ask the
hotline about
this ingredient!
1/2 cup
pecorino romano, grated
Ask the
hotline about
this ingredient!
1 pinch
pepper, to taste
Ask the
hotline about
this ingredient!
1/2 cup
plain bread crumbs
Ask the
hotline about
this ingredient!
1
egg with tad water, beaten
Ask the
hotline about
this ingredient!
In a large pot, or deep fryer, heat enough oil to 300-325 degrees F.
Ask the hotline about this step!Combine spinach, rice, egg, cheeses and pepper in a large bowl and mix well.
Ask the hotline about this step!Shape into golf size balls.
Ask the hotline about this step!Prepare two shallow dishes, one with egg wash and the other with bread crumbs.
Ask the hotline about this step!Dip balls into egg wash then coat with bread crumbs.
Ask the hotline about this step!Begin frying balls in batches of about 5 until golden and just crisp, about 3 to 5 minutes per batch.
Ask the hotline about this step!Remove with slotted spoon, or spider, and drain on paper towel. Cool before serving.
Ask the hotline about this step!
Ken is an award-winning executive chef and owner of seven Boston area restaurants: Clio, Toro, Uni, Coppa, KO Prime, La Verdad and Earth.
