Arancini di Riso

I am getting a little better at this frying business.

Up until the last few months, I had completely avoided trying to do anything with deep-frying.  To be frank, it made me really nervous having a whole bunch of hot oil that spits everywhere.  Plus, I felt like when I did try, things always came out overcooked.  I have the same problem with cookies - what I feel is done is always overdone.

So, when I was asked to make a traditionally Italian dish known as arancini - fried rice balls - I was a little nervous.  I'm much better at making sauce for pasta.  That's about as Italian as I get.

But...

Somehow, this recipe came out well!  I fried it for exactly as long as I was instructed to, despite wanting to give "another minute or two", my go-to phrase in the kitchen.

I think I might finally be starting to get the hang of frying.

The crunch of the frying, the gooey-ness of the cheese, the pillowy-ness of the rice and a healthy dollop of sweet marinara on top, this is a great little appetizer, but I could definitely see this as a good side as well.  It's filling, but not overly heavy.

This definitely sparks my interest in Italian cuisine OTHER THAN pasta!!











Arancini di Riso

2 cups white rice, cooked and cooled
Salt & Pepper to taste
10 mozzarella pearls
4 eggs
1 cup Panko Italian breadcrumbs
Vegetable oil, for frying
Grated parmesan, for garnish
Marinara sauce, for dipping



Heat oil in a pot using a thermometer to reach a target temperature of 350F.

Set up two shallow bowls.  Whisk two eggs in one bowl, and pour bread crumbs in the second bowl.

Mix the rice, salt, pepper and two eggs together.  Scoop out 1/10th of the mixture,  Place a mozzarella pearl in the middle and form a ball around the pearl with the rice mixture.  Repeat with the rest of the ingredients.

Roll the rice mixture in the egg mixture, then coat the ball in breadcrumbs.  Repeat.

Place 2-3 balls in the hot oil to fry.

Fry for about 4 minutes, or until golden brown.  Repeat with the rest.

Drain arancini on paper towel.  Garnish with grated parmesan.

Let cool for a few minutes before serving.  Serve with a side of marinara.