Fried Stuffed Rice Balls


  • Special equipment: a deep-fat thermometer
  • About 8 cups vegetable oil for frying
  • 1 cup fine dry bread crumbs (not seasoned)
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 12 (½-inch) cubes mozzarella (about 1 oz total)
  • 3 cups chilled mushroom risotto

1. 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. 2. Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting ex...

View full recipe at SpringPad


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