Italian Cheesy Rice Balls (Print Version)
# Ingredients:
→ For the Rice Balls
01 -
2 Cups rice, cooked and cooled
02 -
2 Cups ricotta cheese
03 -
1 Cup parmesan cheese, freshly grated
04 -
½ Pound mozzarella cheese, cut into small cubes
05 -
1 Teaspoon salt
06 -
½ Teaspoon black pepper
07 -
¼ Teaspoon dried thyme
08 -
¼ Teaspoon red chili flakes, optional
09 -
3 Cups vegetable oil, or canola oil, for frying
→ For the Coating
10 -
3 eggs, lightly beaten
11 -
¾ Cup all purpose flour
12 -
1 Teaspoon salt
13 -
½ Teaspoon black pepper
14 -
2 Cups breadcrumbs, seasoned or plain
# Instructions:
01 -
In a large mixing bowl combine the rice, ricotta, parmesan, mozzarella, salt, pepper, thyme, and chili flakes if using. The mixture should not be crumbly but be able to be held together when rolling into a ball. If it feels too dry and crumbly, add a bit more ricotta cheese.
02 -
Line a baking sheet with parchment paper. Take a small handful of rice mixture and form into a small ball, about the size of a golf ball, and place it on the sheet. Continue until all the mixture is gone.
03 -
Cover with plastic wrap and refrigerate for at least 30 minutes or up to 6 hours before continuing with the coating.
04 -
Using 3 bowls, add eggs in the first. Add the flour salt and pepper in the second. Add the breadcrumbs in the third.
05 -
Remove rolled balls from the fridge and line a second baking sheet with parchment paper. Dip a ball in the flour till coated, shaking off excess, and place directly into eggs. Roll the ball around in the eggs till totally coated and finish in the breadcrumbs so you're left with a completely breadcrumb-coated ball.
06 -
Pour oil into a heavy-bottomed pot till it fills at least 1 inch of the pot. Heat oil over medium heat to 350°F, till small bubbles appear but the oil is not smoking. Line plates with paper towels and set aside.
07 -
Add the rice balls to the hot oil and cook for 2 or 3 minutes per side. Don't cook more than 6 balls at a time. If balls get dark too fast, reduce heat and let oil cool before adding more.
08 -
Remove the arancini to a paper towel-lined plate and let cook for a few minutes before eating. Serve with marinara sauce for dipping.
# Notes:
01 -
For best results, ensure oil temperature stays around 350°F during frying
02 -
Can be made ahead and refrigerated before frying
03 -
Perfect way to use leftover risotto