- 2 tablespoons butter
- 1/2 onion, finely chopped
- 4 ounces peeled shrimp, chopped
- 2 tablespoons all-purpose flour
- 1 tablespoon white wine
- 1/2 cup milk
- 2 tablespoons milk
- 2 cups cooked rice
- 1 tablespoon grated Parmesan cheese, or more to taste
- 1 teaspoon chopped fresh dill, or more to taste
- 1 teaspoon salt
- ground black pepper
- vegetable oil for frying
- 3 tablespoons all-purpose flour, or as needed
- 1 egg
- 1/2 cup bread crumbs
- Melt butter in a large skillet over medium heat. Add onion; cook and stir until softened and browned, about 5 minutes. Add shrimp; cook and stir until opaque, 1 to 2 minutes. Stir in 2 tablespoons flour and white wine. Pour in milk gradually, stirring constantly with a wooden spoon; cook until white sauce thickens, 3 to 5 minutes.
- Remove white sauce from heat. Stir in rice until evenly mixed. Add Parmesan cheese, dill, salt, and black pepper. Cool until mixture is easily handled, about 15 minutes.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Place 3 tablespoons flour in a shallow bowl. Whisk egg in a small bowl. Spread bread crumbs on a plate.
- Form rice mixture into 8 equal balls. Roll 1 ball in flour, dip in beaten egg, and coat with bread crumbs. Repeat with remaining balls.
- Deep-fry in hot oil until golden brown, about 3 minutes.