Mexican Arancini with Avocado Cilantro Dipping Sauce Recipe

• 份量: 8 servings
• 活動時間: 15 minutes
• 總時間: 1 hour

食材

2 cups Cooked Rice

2 teaspoons Hot Sauce

2 teaspoons Garlic Powder

1 teaspoon Red Chile Powder

8 ounces Shredded Mexican Cheese

1 jalapeños Jalapeño (Seeded and diced)

1 1/2 cups Breadcrumbs

3 Egg (Lightly beaten)

2 Avocado

1/2 cup Fresh Cilantro Leaves

3/4 cup Sour Cream

1/2 teaspoon Salt

1/4 teaspoon Black Pepper

1/2 teaspoon Garlic Powder

1 tablespoon Lime Juice

pinch of Ground Cayenne Pepper

Chopped Cilantro

Queso Fresco (Crumbled)

步驟

In a large bowl, stir together rice, hot sauce, garlic powder, chile powder, cheese, and jalapeño. Place in refrigerator for 30 min to chill.

While the rice is chilling, create the avocado cilantro sauce. Add avocados, cilantro, sour cream, salt, pepper, garlic powder, lime juice, and cayenne to a food processor or blender and puree until smooth. Refrigerate until ready to serve.

Prepare your dredging stations by setting out 2 bowls. In one bowl, add eggs and lightly beat them. In the second bowl, add the breadcrumbs.

Heat up enough oil for frying in a heavy bottom pan (my oil was about 2” to 3” deep). Heat your oil to 375°F, or, if you don't have a thermometer, once the oil begins to shimmer, drop in a test couple grains of cooled rice — if they start to sizzle, the oil is ready!

Remove rice mixture from refrigerator. Form balls of rice in your hands, packing them tightly. My arancini were about 1 1/2 to 2 inches thick. Dip each ball of rice into the breadcrumbs, then the egg, then the breadcrumbs again before carefully adding to the hot oil. Fry until golden brown, approximately 2 minutes, remove from oil and set on paper towels to drain. Repeat in batches of 3-4, making sure you do not overcrowd the pan.

Serve warm with avocado cilantro dipping sauce.

營養

• 卡路里: 398 kcal
• 總脂肪: 24 g
• 飽和脂肪: 4 g
• 鈉: 340 mg
• 總碳水化合物: 33 g
• 膳食纖維: 5 g
• 總糖: 1 g
• 蛋白質: 15 g