An easy (and cheesy) appetizer.
1/4 cup butter
3/4 cup ham, chopped
3/4 cup corn kernels
3 cups white rice
salt, to taste
3/4 cup cheddar cheese, cubed
3/4 cup all-purpose cream, Chilled
2 egg, beaten
2-3 cups japanese breadcrumbs (panko)
oil, for deep-frying
Melt butter in a pan over medium heat. Sauté ham and corn for 2 to 3 minutes.
Add white rice; mix well. Season with salt and pepper. Remove from heat.
Combine ham and cheese fried rice and 3/4 cup chilled all-purpose cream in a bowl. Season with salt and pepper. Cover and chill for at least 30 minutes.
Form into 1 1/2-inch balls using an ice cream scooper. Dredge rice balls in all-purpose flour, dip in beaten eggs, and coat in Japanese breadcrumbs. Chill for 1 hour.
Heat oil in a pan to 350°F. Deep-fry rice balls in batches. Drain on paper towels and serve warm.
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