Drinking while playing poker might not be the wisest strategy, but it’s sure fun. Every alcohol-fueled evening deserves a fried treat; this one is salty, sweet, and pairs nicely with a fine tequila.
Yield: 20–25 pieces
Add coconut milk to a saucepan and bring to a boil. Add rice and 1 tablespoon of oil. Boil rice for 1 minute, then reduce heat to low. Cover tightly and cook until most of liquid has evaporated, about 20 minutes. Season with salt.
Add coconut to the bowl of a food processor fitted with a metal blade. Pulse for 10 seconds. Add 1/2 cup of coconut to rice, and mix well. Add 1 egg, and mix. Tightly form rice into 1 1/2-inch balls and place on a sheet tray lined with parchment paper.
Add flour to a bowl. Add 3 eggs to a separate bowl. Add breadcrumbs and remaining coconut to a third bowl. Coat rice balls in flour, then dip in egg mixture. Remove from egg, allowing excess to drip off, and coat in panko mixture.
Add 3 inches of canola oil to a nonstick saucepan. When a candy thermometer reaches 365˚F, carefully add 5 or 6 rice balls to oil. Cook until golden brown, about 2–3 minutes. Remove from oil and drain on paper towels. Cook remaining rice balls in batches and serve immediately.
