Fried Mozzarella Rice Balls

Serves: 
4

This great appetizer is a nice change from the usual mozzarella sticks. Prepped ahead of time these cook in a flash. Fun finger food.

Ingredients

2 cups cooked short-grain rice
2 eggs
1⁄3 cup grated Parmesan cheese
2 tsp. Italian seasoning
Salt and pepper, to taste
8 oz. mozzarella cheese, cut into cubes
1 1⁄2 cups dried bread crumbs
2 cups vegetable oil, for deep frying
Spicy marinara sauce
 

Steps

1. In medium bowl, combine rice, eggs, Parmesan cheese, seasoning, and salt and pepper to taste; mix well. Refrigerate at least 1 hr.

2. Measure bread crumbs onto work surface. Dampen hands and form rice mixture into 1-in. balls around mozzarella cubes. Coat each ball with bread crumbs.

3. Heat oil to 375°F. Deep fry rice balls until golden-brown and crisp; cheese will melt in center. Drain on absorbent paper.

4. Serve immediately, with marinara sauce for dipping.
 

More From FoodService Director

Ideas and Innovation
chicken herbs

We make and broadcast short YouTube videos on TV monitors to educate our customers about cooking techniques, like how to cut up a chicken or what herbs and spices go well together. The monitors also are used to display daily menus, nutritional and allergen information, upcoming foodservice events and local weather forecasts.

Ideas and Innovation
leftovers containers

We use our Menu Forward idea to empower staff to develop menu items and keep leftovers in check. Product left at the end of service may be claimed by any station to become part of a new item within six weeks. I’m happy to see my star team fighting for their ideas and products; the benefit to food cost is spot-on, and my freezer has no mystery items lurking in the corner.

Ideas and Innovation
food allergy

When potential students come to campus, we match them with a student from our allergy support group for a tour of our dining facilities. The ambassador helps the potential student to understand how they navigated campus with their food allergy. This showcases what we do for allergies on campus, and is a highly successful way to make the students feel good about dining.

Menu Development
muse school produce

Kayla Webb, executive chef at Muse School, has transitioned the private K-12 day school in Calabasas, Calif., to an entirely vegan menu over a three-year period. Webb talks about her menuing, and how the school’s kitchen earned the title of “greenest restaurant in the world” from the Green Restaurant Association.

Q: How did you help parents get used to the idea of an all plant-based diet?

A: The first year, we didn’t announce it. We were just serving one plant-based meal a week, so it wasn’t that drastic. We do monthly Muse Talks where we invite different speakers to our school to...

FSD Resources