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
1 egg
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

For coating
1 egg beaten with 2 tbsp milk
dried breadcrumbs


Step 1
Combine well rice, egg, Parmesan, herbs, salt and pepper in a medium bowl. Cover and refrigerate for 30 minutes.

Step 2
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.

Step 3
Dip each rice ball in flour, then in egg and lastly in breadcrumbs shaking off any excess.

Step 4
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!

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