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   MSGID: 34131.fidonet_cooking@1:105/500 2d4c5ca8   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Kimchi Fried Rice Balls   
    Categories: Fusion, Korean, Snack   
         Yield: 10 Balls   
       
         3 c  Kimchi fried rice; cooled in   
              - the fridge for at least   
              - 1 hour   
     1 1/2 c  Flour, potato starch, or   
              - corn starch   
         1 c  JUST Egg or thick plant milk   
         2 c  Panko   
         1 ts Sea salt   
              Vegetable oil; for frying   
         1 c  Marinara sauce   
       
     Preparation time: 90 minutes   
     Cooking time: 10 minutes   
        
     A Korean take on a Roman classic!   
        
     Shape cooled kimchi fried rice into oval shaped balls roughly the   
     size of a very large egg. The rice balls can be shaped in advance and   
     placed in an airtight container in the refrigerator for up to 3 days.   
        
     Create your dredging station: add flour or starch to one large bowl,   
     JUST Egg to another, and panko to a third. Add 1 ts of sea salt to   
     your breadcrumbs and stir. Drop each rice ball into the flour. Stir   
     the rice ball around to make sure its entire surface is evenly coated   
     with flour then tap off any access. Gently place the ball into the   
     bowl with JUST Egg. Again, stir the ball around until its entire   
     surface is covered in the mixture. Finally, add the ball to the bowl   
     with breadcrumbs. Pack the panko into the rice ball to make sure it   
     adheres to the rice ball. Repeat for remaining rice balls. This step   
     can be done up to 24 hours in advance and the rice balls can be   
     placed in an airtight container in the refrigerator before frying.   
        
     Bring a large and deep pot of oil to around 350?F. See tips above on   
     how to check. Gently drop your rice balls into the oil and cook for 1   
     minute, before flipping them and cooking another minute. The rice   
     balls should be a golden brown--not too dark, but not too light.   
     Remove from oil and allow them to drain on a wire rack or paper   
     towel. Serve with marinara sauce and enjoy!   
        
     Recipe by Joanne Molinaro   
        
     Recipe FROM:    
       
   MMMMM   
   --- SBBSecho 3.23-Win32   
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