A Southern-inspired arancini, these crispy, golden rice balls are packed with sharp cheddar and smoky ham. We start with creamy rice grits cooked down until they're thick enough to hold their shape, then fold in all the good stuff before rolling them in fine panko and frying until crispy and golden. They're rich, savory, and completely addictive, especially when drizzled with spicy mayonnaise. Serve them as an appetizer, a party snack, or at your next tailgate. Just be warned: it's nearly impossible to eat just one.
Servings
Makes about 25
A Southern-inspired arancini, these crispy, golden rice balls are packed with sharp cheddar and smoky ham. We start with creamy rice grits cooked down until they're thick enough to hold their shape, then fold in all the good stuff before rolling them in fine panko and frying until crispy and golden. They're rich, savory, and completely addictive, especially when drizzled with spicy mayonnaise. Serve them as an appetizer, a party snack, or at your next tailgate. Just be warned: it's nearly impossible to eat just one.
Ingredients
-
¾ cup WHF’s Charleston Gold Rice Grits
1 ½ cups milk
1 ½ cups water
- 1 teaspoon kosher salt
- 4 ounces diced cooked ham
- 4 ounces (1 cup) grated sharp cheddar cheese
¼ cup sliced green onions
- 1 egg, lightly beaten
- 1 teaspoon Tabasco, or to taste
- Kosher salt and freshly ground black pepper, to taste
- 1 cup panko Vegetable oil, for frying
- Sea salt, to finish
½ cup mayonnaise
- 2 tablespoons sriracha, or to taste
- 2 teaspoons freshly squeezed lemon juice
- Pinch of kosher salt
For the Sriracha Mayonnaise:
Directions
Combine water and milk in a medium to large pot and bring to a simmer (be careful not to let it boil over). Stir in salt and rice grits and continue to simmer, stirring often, until rice is very tender and thick, about 20-22 minutes. The mixture should be fairly dry and thicker than you would want it to be if serving as is. Let cool to room temperature; once cool a spoon will stand up straight.
In a large bowl, mix the cooled rice, diced ham, cheddar cheese, green onions, Tabasco, salt, and pepper. Mix until it holds together when squeezed. Refrigerate the mixture for 30 minutes to firm up.
Place the panko in a small food processor and process until fine crumbs (alternatively, place in a zip-top bag and roll with a rolling pin until finely ground).
Heat a few inches of vegetable oil to 350°F in a heavy pot or deep fryer.
Scoop the mixture into 1 ½-inch balls using a cookie or ice cream scoop. Roll each ball in the prepared panko, pressing gently to adhere.
Working in batches, fry for 2-3 minutes until golden brown and crispy, stirring gently to prevent sticking. Don’t overcrowd the pot, and be sure to keep the temperature at 350°F throughout. Transfer fritters to a plate lined with paper towels and sprinkle with sea salt. Serve immediately with spicy mayonnaise.
Sriracha Mayonnaise: Makes ½ cup
Whisk all ingredients together in a small bowl. Taste and adjust heat and seasoning as desired. Refrigerate until ready to serve.
