Ingredients
Scale
- 2 cups cooked white rice
- 2 cups leftover gumbo
- 1/4 cup hot sauce (optional)
- 1 cup flour
- 3 eggs mixed with 1/4 cup water (egg wash)
- 3 cups panko breadcrumbs
- Oil for frying
Instructions
- Cook 2 cups of white rice as per package instructions and let it cool.
- In a bowl, combine cooled rice with the leftover gumbo and optional hot sauce.
- Form the mixture into small balls (about 1 inch).
- Set up three bowls: one with flour, one with egg wash, and one with panko breadcrumbs.
- Coat each ball in flour, dip in egg wash, then roll in panko breadcrumbs.
- Heat oil in a deep fryer or large pot to about 350°F (175°C).
- Fry the balls in batches for 3-4 minutes until golden brown; drain on paper towels.
- Serve warm with homemade ranch dressing and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 2 balls (90g)
- Calories: 300
- Sugar: 0g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 80mg