to coat all sides. tap off excess flour. roll the rice balls in the beaten egg to coat, allowing any excess egg to drip back into the bowl. finally, roll the rice balls in the bread crumbs, pressing lightly to coat evenly with the crumbs.. remove to a clean baking sheet. repeat with the remaining rice balls.
pour the olive oil into a deep skillet. when the oil comes to temperature, carefully slip about a third of the rice balls into the oil. fry, turning as necessary with tongs or a slotted spoon, until golden brown and crisp on all sides, about 4 minutes. remove to the paper towel-lined baking sheet, 