Latin Rice Balls and Beef Rice Balls
These 2 variations of Latin Rice balls are absolutely delicious! One with 2 cheeses and one with added latin seasoned ground beef. Yum!
Servings: 40 servings
Ingredients
- 3 cups cooked rice
- 2 8oz mozzarella balls
- 12 oz Queso de freir
- 10 eggs separate yolk and whites, keep whites in fridge
- 2 cups Italian Style (or seasoned) breadcrumbs
- salt and pepper to taste if desired, I went without
- Mazola corn oil for frying
If making rice balls with beef
- 1/2 lb 85% ground beef
- 1 tbsp adobo
- 2 tbsp lime or lemon juice
Instructions
DAY 1
If making with beef
- Brown beef in a skillet.
- halfway through browning, add adobo and lime or lemon juice.
- Cook until beef is done, juices run clear and the beef is in its own oil.
- Set aside to cool. You can refrigerate if needed.
To make rice and cheese mixture
- Separate the egg whites from the yolk and reserve the egg whites in the refrigerator for later use in this recipe.
- Whisk the egg yolks and add salt and pepper to taste.
- In a large bowl, mix the egg yolks with the cooked rice, shredded mozzarella and shredded queso de freir. (add beef if making them with it)
- Cover well and refrigerate overnight.
DAY 2
Making the rice balls
- Heat a skillet or deep pot with oil over medium high heat.
- Shape the rice balls. Using an ice cream scoop or spoon will help keep a more consistent size between the balls.
- On a plate, place the breadcrumbs and in a bowl plate place the egg whites.
- Dredge the formed rice balls in the egg whites and then in the breadcrumbs.
- Set aside for frying. At this point you can place rice balls you won't be frying in a parchment paper lined container to freeze. Make sure to place parchment paper in between rice ball layers.
- Fry rice balls until golden and enjoy!