Dominican Air Fryer Moro Rice Balls

Prep Time: 20

Cook Time: 12

Servings:

Author: Gaila - Strength & Sazón

5 from 1 vote

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Leftover moro de guandules shaped into balls, filled with queso blanco, coated in chicharrones molidos and Parmesan, and air fried until crispy. The Dominican arancini.

Ingredients

2 cups cold moro de guandules leftover, refrigerated - this is essential
½ cup queso blanco cut into 12 small cubes
1 egg beaten
½ cup chicharrones molidos ground pork rinds
¼ cup grated Parmesan
Cooking spray
Optional: 1 tablespoon almond flour added to the coating for extra crust

Instructions

Set up your coating station: mix chicharrones molidos and Parmesan in a shallow bowl. Beat egg in a second bowl.
Shape the balls: take 2-3 tablespoons of cold moro and flatten it in your hand. Place one queso blanco cube in the center. Wrap the moro around the cheese, pressing firmly to seal. Roll into a smooth ball. Repeat for all 12.
Coat: dip each ball in beaten egg, then roll in the chicharrones molidos and Parmesan mixture, pressing the coating in gently so it adheres.
Air fry: preheat air fryer to 375F (190C). Spray the basket with cooking spray. Place balls in a single layer without touching. Spray the tops lightly.
Cook: air fry 10-12 minutes until deep golden and crispy. Shake the basket once halfway through.
Rest 2 minutes before serving. The queso blanco inside needs that time to firm slightly so it does not pour out when you bite in.
Serve with a dipping sauce of Greek yogurt mixed with lime juice and cilantro, or a simple fresh tomato sauce.

Notes

The moro must be cold. Warm or room temperature moro will not hold its shape when rolled and the balls will fall apart. Make them the day after making the moro. If your moro is too loose to shape, mix in 1 tablespoon of almond flour per cup of moro to bind it further.

Nutrition

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