Prep 1 hr 15 mins
Cook 20 mins
Love these little rice puffs. Makes a nice appetizer I add about twice the Summer savory The servings are approximate and prep time includes chilling time
- Beat egg and stir in rice, seasonings and cheese.
- Chill for an hour.
- Shape into balls and roll in bread crumbs.
- Deep fry until golden.
- You can make ahead and store in fridge for 12 hours. Just reheat in a 350 oven.
Love that you can make something out of leftovers! Any recipe that has a plan over ingredient I appreciate. I used cold short grain riced and seasoned that with Italian seasoning. I chilled ours for an hour and a half, squished the rice mixture together real tightly, seasoned the bread crumbs with more Italian seasoning, and had no problems with them falling apart as you can see from my photo. DH pan fried them and you can see he did a perfect job! Thanks Wicked for another winner! Made for Everyday is a Holiday.
So good!! I used fresh cooked rice (because I forgot to make some for lunch to have leftovers), and pan fried these instead of deep frying (I hate cleaning after deep frying), and they were wonderful. It was slightly difficult to keep these in little patties, but I squished the rice mixture fairly well, and then just treated them gently until they were cooked on both sides. I haven't cooked with savory a lot, but it made these little puffs super yummy. I did double the recipe to use as a side dish instead of an appy, and wish there were leftovers for lunches today! Thank you so much for sharing, I will be making these again. Made for ZWT5, for the Groovy GastroGnomes.
This recipe didn't work for me. I couldn't get my mixture to form balls. My leftover rice was somewhat dry which might have been the problem, so maybe sticky rice is what's needed. After unsuccessfully trying to fry a couple of loosely formed patties, I gave up and poured most of the oil from my pan and simply turned the rest of the mixture into a savory fried rice. It was still a tasty side dish even though it wasn't "puffs".