CRISP-A-LISCIOUS WILD RICE AND ZUCCHINI BALLS

Place the shredded zucchini in a colander and sprinkle with ½ teaspoon of the salt.  Mix lightly and press out any moisture.  Let the salted zucchini sit for 30 minutes.  Press out any remaining moisture.

Place the zucchini, onion, wild rice, shredded cheese, breadcrumbs, Italian seasoning, melted butter, remaining ½ teaspoon of salt, and 2 of the eggs in a large bowl and mix until thoroughly combined.  Refrigerate for 30 minutes.

Line a baking sheet with parchment paper.  Form the rice and zucchini mixture into balls about the size of a ping pong ball and place them on the baking sheet.  Place the balls in the freezer for 15-20 minutes.  This will firm up the balls and help keep them round when frying.

Create a breading station.  Beat the remaining 2 eggs in a small bowl and place the panko crumbs in another bowl.

Heat the canola oil in a medium skillet over medium high heat.  When you place a drop of water in the oil and it sizzles and pops, the oil is ready (about 350 degrees).

Dip each ball in the beaten eggs and then roll/press in the panko to coat.  Place the balls in the hot oil and brown on all sides, turning after about 1-2 minutes per side.

To make the dipping sauce, combine the sour cream, mayo, mustard, and horseradish in a small bowl.

Serve the dreamy rice balls hot (let them cool slightly) with dipping sauce on the side.

Makes 18 delicious crunchy, cheesy rice balls.