ingredients
- 1/2 cup mayonnaise
- 1/4 cup this little goat went to korea, divided
- canola or vegetable oil
- 1 1/2 cups cooked sushi rice
- 1/2 cup green peas, fresh or frozen
- 1/2 cup thinly sliced scallions
- 1 tsp sesame oil
- 1 tsp fresh lemon zest
- kosher salt
- 3 eggs, beaten, divided
- 1 1/4 cups panko breadcrumbs
- 1/4 cup grated parmesan
- 1 cup all-purpose flour
preparation
- In a small bowl, whisk together the mayonnaise and 2 Tbsp Korea sauce. Set aside
- Coat a large skillet with a drizzle of canola oil. Add rice to the pan and cook, breaking apart any lumps. Stir in the peas, scallions, remaining 2 Tbsp Korea sauce, sesame oil, lemon zest and ½ tsp kosher salt. Mix until well combined and cook until warmed through, about 2-3 minutes. Remove from the heat and let cool slightly. Stir in 1 egg, ¼ cup panko and Parmesan until incorporated.
- Spoon rice mixture into your hands and press firmly to form into 1-inch round balls. Transfer to a paper towel-lined baking sheet.
- Add about 3-inches of oil to a large pot and heat over medium-high heat until the oil reaches a temperature of 375 degrees.
- Meanwhile, transfer flour to a shallow bowl or pie plate. Pour remaining 2 eggs into a separate bowl and place remaining panko in a third shallow bowl.
- Coat each rice ball in flour, then transfer to the bowl containing the eggs, dusting off any excess flour. Coat in panko and repeat with remaining rice balls.
- Carefully drop coated rice balls in frying oil and fry until golden brown on all sides and warmed through, about 3-5 minutes. Using a slotted spoon, transfer cooked rice balls to the paper-towel lined baking sheet and sprinkle with a pinch of kosher salt. Let cool slightly before serving alongside Korea-spiced mayonnaise.
