MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Kimchi Fried Rice Balls
Categories: Fusion, Korean, Snack
Yield: 10 Balls

3 c Kimchi fried rice; cooled in
- the fridge for at least
- 1 hour
1 1/2 c Flour, potato starch, or
- corn starch
1 c JUST Egg or thick plant milk
2 c Panko
1 ts Sea salt
Vegetable oil; for frying
1 c Marinara sauce

Preparation time: 90 minutes
Cooking time: 10 minutes

A Korean take on a Roman classic!

Shape cooled kimchi fried rice into oval shaped balls roughly the
size of a very large egg. The rice balls can be shaped in advance and
placed in an airtight container in the refrigerator for up to 3 days.

Create your dredging station: add flour or starch to one large bowl,
JUST Egg to another, and panko to a third. Add 1 ts of sea salt to
your breadcrumbs and stir. Drop each rice ball into the flour. Stir
the rice ball around to make sure its entire surface is evenly coated
with flour then tap off any access. Gently place the ball into the
bowl with JUST Egg. Again, stir the ball around until its entire
surface is covered in the mixture. Finally, add the ball to the bowl
with breadcrumbs. Pack the panko into the rice ball to make sure it
adheres to the rice ball. Repeat for remaining rice balls. This step
can be done up to 24 hours in advance and the rice balls can be
placed in an airtight container in the refrigerator before frying.

Bring a large and deep pot of oil to around 350?F. See tips above on
how to check. Gently drop your rice balls into the oil and cook for 1
minute, before flipping them and cooking another minute. The rice
balls should be a golden brown--not too dark, but not too light.
Remove from oil and allow them to drain on a wire rack or paper
towel. Serve with marinara sauce and enjoy!

Recipe by Joanne Molinaro

Recipe FROM: <https://thekoreanvegan.com/
suppli-inspired-kimchi-fried-rice-balls/>

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