Arancini Balls
Arancini are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine.
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3 cups rice cooked
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¼ cup Parmesan Cheese
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1 cup mozzarella cheese
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3 eggs (1 for rice mixture and 2 beaten for coating the rice balls)
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1/8 teaspoon salt
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Dash pepper
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½ teaspoon oregano
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¾ cups breadcrumbs (use ¼ cup of breadcrumbs in rice mixture and ½ cup to bread the rice balls
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2 cups of oil for frying
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Marinara sauce for dipping.
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Rice should be cool. Put in a large bowl and stir in 1 egg, ¼ cup breadcrumbs, salt, pepper, and oregano, Parmesan cheese and the Mozzarella cheese. Mix until thoroughly combined.
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Use your hands to form small balls.
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Beat 2 eggs in a bowl and dip the formed rice balls in the egg. Roll the rice balls around in the bread crumbs until they are completely covered.
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Place the oil In a pan so when the arancini are added, the oil will cover or nearly cover them. Heal oil until it is 350 degrees. Using a slotted spoon, drop the balls in batches of four until they are cooked through and the outside has turned a deep golden brown.
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Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt.
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Eat them by themselves or with some warm Marinara sauce to dip them into. Enjoy!