Ingredients
Scale
- 2 cups white rice
- 2 cups leftover gumbo
- ¼ cup Louisiana-style hot sauce (optional)
- 1 cup flour
- 3 eggs mixed with ¼ cup water (for egg wash)
- 3 cups panko breadcrumbs
- 2 quarts oil (for frying)
- Cajun seasoning or salt
Instructions
- Cook the white rice according to package instructions and let it cool slightly.
- Combine cooked rice, leftover gumbo, and optional hot sauce in a large mixing bowl.
- Roll the mixture into balls about a tablespoon each, placing them on a lined baking sheet.
- Prepare 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.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches for about 4–5 minutes until golden brown. Drain on paper towels before serving.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 ball (45g)
- Calories: 150
- Sugar: 0g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 25mg