Bolinhos de Arroz

Ingredients

• Vegetable oil (for frying)
• Breadcrumbs (1 cup, for coating)
• Black pepper (1/2 teaspoon)
• Salt (1/2 teaspoon)
• Garlic powder (1 teaspoon)
• Green onions (1/4 cup, finely chopped)
• Fresh parsley (1/4 cup, chopped)
• Eggs (2, beaten)
• Parmesan cheese (1/2 cup, grated)
• Cooked rice (2 cups, cooled)

Instructions

1. In a large mixing bowl, combine the cooled cooked rice, grated Parmesan cheese, beaten eggs, chopped parsley, green onions, garlic powder, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
2. Shape the mixture into small balls, roughly the size of a golf ball, ensuring they hold together well.
3. Spread the breadcrumbs in a shallow dish. Roll each rice ball in the breadcrumbs, making sure they are evenly coated on all sides.
4. In a deep pan or skillet, heat vegetable oil over medium heat until it reaches about 350°F (175°C). You can test the oil by dropping a small piece of the mixture; if it sizzles, it’s ready.
5. Carefully place the rice balls in the hot oil in batches, frying them for about 3-4 minutes on each side, or until they are golden brown and crispy.
6. Remove the Bolinhos de Arroz from the oil and place them on a paper towel-lined plate to drain any excess oil.
7. Serve the Bolinhos de Arroz hot, garnished with additional parsley or cheese if desired.