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Fried Stuffed Rice Balls

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  • Fried Stuffed Rice Balls

    <Vernalisa2> Posted April 08, 2005 10:13 AM


    Mushroom and Mozzarella Arancini

    3 cups chilled mushroom risotto
    12 (1/2-inch) cubes mozzarella (about 1 oz total)
    1 cup all-purpose flour
    2 large eggs, lightly beaten
    1 cup fine dry bread crumbs (not seasoned)
    About 8 cups vegetable oil for frying

    Special equipment: a deep-fat thermometer

    Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.
    Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.

    Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360F between batches. Let balls stand 2 minutes (for cheese to melt).

    Makes 4 light lunch or dinner servings.