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Pomegranate and Goat Cheese Rice Balls

Recipe by Mother Thyme.

 

Makes 16 Rice Balls 

Vegetable oil for frying
3 cups cooked medium grain rice, cool and at room temperature
4 large egg
½ cup grated Parmesan cheese
½ cup Bloom Fresh pomegranate arils, patted dry
½ teaspoon salt, divided
Pinch of nutmeg
4 ounces goat cheese
1 cup plain breadcrumbs
Pinch of freshly cracked black pepper
½ teaspoon Herbs de Provence
½ teaspoon fleur de sel or sea salt

 

INSTRUCTIONS

  1. Heat 3 inches of oil in a deep skillet over medium heat until a thermometer registers 325 degrees.
  2. In a large bowl mix rice, 2 eggs, Parmesan cheese, pomegranate arils, nutmeg, and ¼ teaspoon salt until combined.
  3. Cube goat cheese into 16 pieces.
  4. Scoop 2 tablespoons of the rice mixture and form into a disc. Place a piece of goat cheese in the center and gently roll into a ball. Place on wax paper and repeat step until all balls are made.
  5. In a shallow dish mix breadcrumbs, ½ teaspoon Herbs de Provence, remaining salt, pepper. Set aside.
  6. In a medium bowl beat remaining eggs.
  7. Gently dip rice balls in egg mixture, allowing excess to drip off then roll in breadcrumbs. Place balls back on wax paper and continue with remaining balls.
  8. When the oil is hot fry balls in batches, about 1-2 minutes per side.
  9. Remove balls from oil using a slotted spoon and place on a paper towel lined platter.
  10. Sprinkle with fleur del sel or sea salt.