Crunchy on the outside, creamy on the inside and stuffed with delicious melted cheese! What’s not to love?
Serves: 10 pieces Preparation time: 30′ + 30′ waiting Cook in: 15′ Ready in: 1h + 15′
2 cups cooked Arborio or Carolina rice, cooled
100gr Parmesan grated
1 tbsp parsley finely chopped
1 tbsp chives finely chopped
1 tbsp thymes finely chopped
10 small cubes fresh mozzarella cheese
vegetable oil for frying
salt, freshly ground black pepper
1 egg beaten with 2 tbsp milk
Combine well rice, egg, Parmesan, herbs, salt and pepper in a medium bowl. Cover and refrigerate for 30 minutes.
Take a small portion of the mixture and form 10 balls with damp hands. Squeeze them firmly and stuff one cube of mozzarella inside each ball. Form in balls again.
Dip each rice ball in flour, then in egg and lastly in breadcrumbs shaking off any excess.
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches. Fry rice balls in small batches for 3-4 minutes, turning as needed to ensure even browning. Drain on paper towels and serve warm with a red sauce, such as a delicious red marinara sauce.
You can always use leftover risotto for these amazing rice balls!