Dairy-Free Gumbo Arancini with Okra

Ingredients

• 3 cups Leftover Gumbo (dairy-free)
• 1/2 cup Cooked Rice
• 1/2 cup Dairy-Free Mozzarella Shreds
• 1/2 cup All-Purpose Flour
• 2 Eggs
• 2 tbsp Dairy-Free Milk
• 1 cup Bread Crumbs
• 3 cups Vegetable Oil, for frying

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1In a medium bowl, combine the 3 cups of leftover dairy-free gumbo, the 1/2 cup of cooked rice, and the 1/2 cup of dairy-free mozzarella shreds.
2. 2Use your hands to roll the gumbo and rice mixture into small, tightly packed balls, about 3.81 cm in diameter. You should have about 12-16 balls.
3. 3In one shallow dish, whisk together the 1/2 cup of all-purpose flour, the 2 eggs, and the 2 tablespoons of dairy-free milk until smooth. In a second shallow dish, place the 1 cup of bread crumbs.
4. 4Carefully roll each gumbo ball first in the flour mixture, ensuring it's fully coated, then roll it in the bread crumbs, pressing gently to make sure the crumbs stick. Place the coated balls on a clean plate or baking sheet.
5. 5Pour the 3 cups of vegetable oil into a large, heavy-bottomed pot or deep fryer. Heat the oil over medium-high heat until it reaches 175°C. Use a thermometer to check the temperature.
6. 6Carefully place 3-4 coated arancini balls into the hot oil, being careful not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until they are a deep golden brown and sound crispy when tapped.
7. 7Using a slotted spoon, remove the cooked arancini from the oil and place them on a plate lined with paper towels to drain any excess oil. Repeat with the remaining arancini balls.
8. 8Serve the dairy-free gumbo arancini hot.

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