Rice > Fried Rice

Joppiesaus-Fried Rice Balls Recipe

Ingredients with Measurements:
- 2 cups cooked white rice
- 1/2 cup Joppiesaus (Dutch-style sauce)
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 eggs, beaten
- 1 cup panko breadcrumbs
- Vegetable oil for frying

Special equipment needed:
- Deep-fry thermometer
- Small cookie scoop or spoon

Step-by-step instructions:

1. In a large mixing bowl, combine cooked rice, Joppiesaus, flour, Parmesan cheese, salt, and black pepper. Mix well until all ingredients are evenly distributed.

2. Using a small cookie scoop or spoon, form the mixture into small balls, about 1 inch in diameter.

3. Place the beaten eggs in a shallow dish and the panko breadcrumbs in another shallow dish.

4. Dip each rice ball into the beaten eggs, then roll in the panko breadcrumbs until evenly coated.

5. Heat vegetable oil in a deep pot or fryer to 350°F.

6. Carefully drop the rice balls into the hot oil, a few at a time, and fry until golden brown, about 2-3 minutes.

7. Use a slotted spoon to remove the fried rice balls from the oil and place them on a paper towel-lined plate to drain excess oil.

8. Serve the Joppiesaus-Fried Rice Balls hot with additional Joppiesaus for dipping.


Time:
Preparation time: 20 minutes
Cooking time: 10 minutes
Temperature:
Oil temperature: 350°F
Serving size:
Makes about 20 rice balls

Nutritional information:
Calories per serving: 90
Fat: 3g
Carbohydrates: 13g
Protein: 3g
Sodium: 180mg
Sugar: 0g

Substitutions for ingredients:
- Joppiesaus can be substituted with any other dipping sauce of your choice.
- Parmesan cheese can be substituted with any other hard cheese, such as Pecorino Romano or Asiago.

Variations:
- Add chopped vegetables or cooked meat to the rice mixture for added flavor and texture.
- Use different types of breadcrumbs, such as seasoned or gluten-free, for a different taste and texture.

Tips and tricks:
- Use a small cookie scoop or spoon to ensure that all rice balls are the same size for even cooking.
- Make sure the oil is at the correct temperature before frying to prevent the rice balls from absorbing too much oil and becoming greasy.
- Drain excess oil from the rice balls on a paper towel-lined plate before serving to keep them crispy.

Storage instructions:
Leftover rice balls can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
To reheat, place the rice balls on a baking sheet and bake in a preheated oven at 350°F for 10-15 minutes, or until heated through.

Presentation ideas:
Serve the Joppiesaus-Fried Rice Balls on a platter with a bowl of extra Joppiesaus for dipping.

Garnishes:
Garnish with chopped fresh herbs, such as parsley or cilantro, for added color and flavor.

Pairings:
Pair with a cold beer or a glass of white wine for a refreshing and satisfying snack.

Suggested side dishes:
Serve with a side of steamed vegetables or a simple green salad for a balanced meal.

Troubleshooting advice:
- If the rice balls are falling apart while frying, add more flour to the mixture to help bind the ingredients together.
- If the rice balls are not crispy enough, increase the temperature of the oil or fry for a longer period of time.

Food safety advice:
- Use caution when working with hot oil to prevent burns.
- Make sure the rice balls are cooked to an internal temperature of 165°F to ensure they are safe to eat.

Food history:
Joppiesaus is a popular Dutch-style sauce made with mayonnaise, curry spices, and onions. It is commonly used as a dipping sauce for fries and other fried foods in the Netherlands.

Flavor profiles:
The Joppiesaus-Fried Rice Balls have a crispy exterior and a soft, savory interior with a hint of sweetness from the Joppiesaus. The Parmesan cheese adds a nutty and salty flavor to the dish.

Serving suggestions:
Serve the Joppiesaus-Fried Rice Balls as a snack or appetizer at your next party or gathering. They are also great for a quick and easy weeknight dinner.

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Region: Dutch

Taste: Savory, Tangy, Salty, Spicy, Aromatic