Photo: Alison Miksch; Styling: Caroline M. Cunningham
Hands-on Time
1 Hour 45 Mins
Total Time
2 Hours 40 Mins
Yield
Makes 35 appetizer servings

You can make the rice balls two weeks ahead and freeze. Bread and fry straight from the freezer.

How to Make It

Step 1

Bring broth to a simmer in a saucepan. Sauté leek and onion in 2 Tbsp. melted butter in a Dutch oven over medium heat 10 minutes. Add garlic and rice; sauté 2 minutes. Stir in wine; cook 3 minutes. Add 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat, adding all of broth, 1 cup at a time. Stir in 2 Tbsp. butter, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Spread on a baking sheet; cool 10 minutes.

Step 2

Sauté bell peppers in 2 Tbsp. melted butter in a large Dutch oven over medium-high heat 6 minutes. Stir in shrimp and next 4 ingredients. Remove from heat; stir in rice mixture.

Step 3

Shape mixture into 1 1/2-inch balls. Cover and chill 30 minutes to 24 hours.

Step 4

Stir together flour, 1/2 tsp. salt and 1/4 tsp. pepper. Place eggs in a second bowl; place breadcrumbs in a third bowl. Dredge rice balls in flour mixture; dip in eggs. Roll in crumbs. Chill 10 minutes.

Step 5

Pour oil to a depth of 5 inches into a large Dutch oven; heat over medium-high heat to 350°. Fry fritters, in batches, 3 minutes or until golden; drain on paper towels. Keep warm in a 250° oven. Serve with Spicy Mayo.

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