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.
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.
Use your hands to form small balls.
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.
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.
Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels. Sprinkle with salt.
Eat them by themselves or with some warm Marinara sauce to dip them into. Enjoy!
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