Dirty Rice Balls with Dairy-Free Ranch Dip

Ingredients

• 3 cups Cooked rice (day-old preferred)
• about 225 g Ground pork
• about 113 g Chicken livers, chopped
• 0.5 medium Onion, diced
• 0.5 medium Green bell pepper, diced
• 0.5 stalk Celery, diced
• 2 cloves Garlic, minced
• 2 tbsp Cajun seasoning
• 1 tsp Hot sauce
• 0.5 tsp Salt
• 0.25 tsp Black pepper
• 0.5 cup Gluten-free breadcrumbs
• 2 cups Vegetable oil, for frying
• 0.5 cup Dairy-free mayonnaise
• 0.25 cup Dairy-free sour cream
• 1 tsp Dried dill
• 0.5 tsp Garlic powder
• 0.5 tsp Onion powder

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

Instructions

1. 1In a large skillet, cook ground pork and chicken livers over medium heat until browned. Drain excess fat.
2. 2Add onion, bell pepper, and celery and cook until softened, about 5-7 minutes.
3. 3Add garlic and cook for 1 minute more.
4. 4Stir in cooked rice, Cajun seasoning, hot sauce, salt, and pepper. Mix well.
5. 5Let the mixture cool slightly. Form the rice mixture into small balls (about 2.54 cm in diameter).
6. 6Roll each rice ball in gluten-free breadcrumbs.
7. 7Heat vegetable oil in a deep skillet or pot over medium-high heat (about 176.7°C or 175°C).
8. 8Fry the rice balls in batches until golden brown and crispy, about 2-3 minutes per batch.
9. 9Remove the rice balls from the oil and place them on a paper towel-lined plate to drain excess oil.
10. 10In a small bowl, whisk together dairy-free mayonnaise, dairy-free sour cream, dried dill, garlic powder, and onion powder to make the dairy-free ranch dip.
11. 11Serve the dirty rice balls warm with the dairy-free ranch dip.

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