Best 2 Potato Rice Balls Recipes
**Potato Rice Balls: A Culinary Delight Combining Simplicity and Flavor**
Potato rice balls, also known as aloo gobi, are a delectable vegetarian dish originating from the vibrant culinary traditions of India. This dish captivates taste buds with its harmonious blend of soft, fluffy rice and crispy potato fritters, all enveloped in a luscious gravy. The rice balls, infused with a medley of aromatic Indian spices, offer a delightful textural contrast to the tender potato filling. Served alongside a tangy tamarind chutney, potato rice balls promise a symphony of flavors that will leave you craving for more. This article presents a collection of meticulously curated recipes, each offering unique variations of this classic dish, ensuring there's a perfect recipe for every palate and cooking skill level. From the traditional Hyderabadi aloo gobi to the innovative fusion of potato rice balls with quinoa, these recipes cater to diverse culinary preferences and guarantee a satisfying and flavorful experience.
ITALIAN RICE BALLS
These are served with Italian dinners as a side, like a bread. They're great with sauce and pasta dishes.
Provided by VINCE JONES
Categories Side Dish Rice Side Dish Recipes
Time 2h
Yield 8
Number Of Ingredients 10
Steps:
- In a medium bowl, whisk together eggs, cheese, parsley, pepper, and 1 teaspoon salt. Cover and refrigerate.
- Pour water and 1 teaspoon salt into a large saucepan and bring to a boil. Stir in rice and reduce heat to low. Cook rice until water is almost absorbed, stirring frequently. Remove from heat and slowly pour in egg mixture, stirring rapidly to prevent egg from scrambling. Allow rice mixture to cool for 1 hour.
- Pour bread crumbs into a pile on one end of a cutting board. Dampen hands and roll rice mixture into 1 inch balls, then coat each one with bread crumbs.
- In a small, deep skillet, heat olive oil to 350 degrees F (175 degrees C). (Should have enough oil to completely cover rice balls.) Fry rice balls 6 at a time, turning as needed to ensure even browning. Drain on paper towels and serve warm.
Nutrition Facts : Calories 683.4 calories, Carbohydrate 34.7 g, Cholesterol 37.6 mg, Fat 57.8 g, Fiber 1.3 g, Protein 7.3 g, SaturatedFat 8.8 g, Sodium 804.8 mg, Sugar 1.5 g
CRISPY POTATO BALLS
Provided by Ree Drummond : Food Network
Time 1h25m
Yield 12 balls
Number Of Ingredients 16
Steps:
- Mix together the Mashed Potatoes, flour, egg, parsley, Parmesan, mozzarella and black pepper in a bowl. Place the breadcrumbs on a large plate.
- Form the potato mix into 12 golf-ball-sized balls. The mixture will be a little sticky, so wet your hands a little as you go. Place the balls directly on the breadcrumbs and roll each ball in the breadcrumbs, pressing to make sure they stick well. Put the breadcrumbed balls on a plate.
- Heat 2 inches of oil in a deep skillet or Dutch oven to 375 degrees F, or until the mixture bubbles when a breadcrumb is added.
- Add the balls to the oil and fry until golden brown on all sides, 3 to 5 minutes total. Remove to a paper towel-lined plate and sprinkle immediately with salt.
- Garnish with more Parmesan and parsley.
- Peel and cut the potatoes into pieces of approximately the same size. Bring a large pot of water to a simmer and add the potatoes. Bring to a boil and cook until a fork easily slides into the potatoes with no resistance and the potatoes almost, but not totally, fall apart, 30 to 35 minutes.
- Preheat the oven to 350 degrees F.
- Drain the potatoes in a large colander. Place them back into the dry pot and put the pot on the stove. Mash the potatoes over a low heat, allowing all the steam to escape.
- Turn off the stove and add the butter, cream cheese and half-and-half. Mash, mash, mash! Add the seasoned salt and black pepper.
- Stir well and place in a medium baking dish. Throw a few pats of butter over the top of the potatoes and place bake until the butter has melted and the potatoes are warmed through, a few minutes.
Tips:
- Use day-old rice for the best texture. Freshly cooked rice will be too sticky.
- If you don't have day-old rice, spread the cooked rice on a baking sheet and let it cool completely before using.
- Use a potato ricer to get the smoothest potato mixture. If you don't have a potato ricer, you can mash the potatoes with a fork or potato masher.
- Be careful not to overmix the potato and rice mixture. Overmixing will make the balls tough.
- Wet your hands before shaping the balls to prevent the mixture from sticking to your hands.
- If the mixture is too wet, add more breadcrumbs. If the mixture is too dry, add more milk.
- Use a variety of fillings to customize the balls to your liking. Some popular fillings include cheese, ham, bacon, and vegetables.
- Serve the balls hot or cold. They can be eaten as an appetizer, main course, or side dish.
Conclusion:
Potato rice balls are a delicious and versatile dish that can be enjoyed by people of all ages. They are easy to make and can be customized to your liking. Whether you are looking for a quick and easy snack or a hearty and satisfying meal, potato rice balls are a great option. So next time you have some leftover rice and potatoes, give this recipe a try!
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