Mexican Rice Balls - Leftover Rice - cooking recipe

Ingredients

5 cups cooked rice (Mexican Saffron Rojo Rice)
2 large eggs, lightly beaten
1/2 cup frozen peas, thawed
1/2 lb mozzarella cheese, cut into 16 cubes
oil, for frying
flour, for coating
3 eggs, lightly beaten for dipping
seasoned breadcrumbs, for coating

Preparation

Mix chilled rice, eggs, and peas together.
Roll into balls about the size of a tangerine and place one cube of cheese into the rice ball. Reform balls firmly to hold shape.
Place flour, egg and breadcrumbs into 3 separate bowls.
Dip each ball in flour, shaking off excess and reform if needed. Dip in egg, letting excess drip off, then dredge in bread crumbs, reforming and transfer to a sheet of wax paper. Repeat with remaining balls.
Meanwhile heat 2 inches of oil in a 4- to 5-quart heavy pot until thermometer registers 350-360 degrees F. Working in batches of 4-6 balls, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 350-360\u00b0F between batches.
Serve with a tomato sauce.