Ingredients
Scale
- 2 cups white rice
- 2 cups leftover gumbo
- ¼ cup hot sauce (optional)
- 1 cup flour
- 3 eggs mixed with ¼ cup water for an egg wash
- 3 cups panko bread crumbs
- 2 quarts oil for frying
- Cajun seasoning or salt
Instructions
- Cook white rice according to package instructions; let cool slightly before mixing with leftover gumbo.
- Combine cooked rice and gumbo in a bowl; form small balls about the size of golf balls.
- Set up three bowls: one with flour, one for the egg wash, and one with panko mixed with Cajun seasoning.
- Roll each ball in flour, dip into the egg wash, then coat thoroughly with panko.
- Heat oil in a deep fryer or large pot to 350°F (175°C). Fry the balls in batches until golden brown, about 3-4 minutes per batch.
- Remove from oil and drain on paper towels. Serve hot with ranch dressing and hot sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 3 fried gumbo balls (135g)
- Calories: 345
- Sugar: 1g
- Sodium: 570mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 80mg