Just made these:
Trillian’s Arancini Di Riso
(Deep fried breaded rice balls stuffed with cheese and sauce)
6 cups of cooked white rice, drained and cooled (do not use instant rice)
¼ cup of tomato sauce
¼ cup of flour
1 large egg, beaten
4 oz of mozzarella cut into half inch cubes.
1 cup of Seasoned Italian breadcrumbs
4 cups corn or peanut oil for frying.
salt to taste
Taking about 2/3 cup of rice at a time, form into a ball. With two fingers open up the ball and fill with one cube of mozzarella and 1/2 teaspoon of sauce. Carefully close, dip in flour, then beaten egg and then in breadcrumbs. Repeat with rest of the rice. Deep fry at 350 F degrees until golden brown, drain on paper towels and salt to taste.
Makes about 10-12 rice balls.
I also made some bread balls the kids call moeballs.
I add more eggs and breadcrumbs to the leftovers and add a little water, parmesan, minced garlic, parsley, salt, form mini balls and deep fry. No exact amounts because i’m just adding to however much is left. My kids love these.
Pictures to follow.