Arancini Balls

Arancini are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine.

 

• 3 cups rice cooked

• ¼ cup Parmesan Cheese

• 1 cup mozzarella cheese

• 3 eggs (1 for rice mixture and 2 beaten for coating the rice balls)

• 1/8 teaspoon salt

• Dash pepper

• ½ teaspoon oregano

• ¾ cups breadcrumbs (use ¼ cup of breadcrumbs in rice mixture and ½ cup to bread the rice balls

• 2 cups of oil for frying

• Marinara sauce for dipping.

 

1. 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.

2. Use your hands to form small balls.

3. 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.

4. 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.

5. Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels.  Sprinkle with salt.

6. Eat them by themselves or with some warm Marinara sauce to dip them into.  Enjoy!