Fried Stuffed Rice Balls Recipes

Steps:

• 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.
• Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.
• Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360°F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).

Steps:

• In a large saucepan, bring the water, rice, butter, salt and pepper to a boil. Reduce heat; cover and simmer for 15-18 minutes or until liquid is absorbed and rice is tender. Cool slightly., In a large bowl, combine the eggs, cheese, parsley and rice. Cover and refrigerate for 20 minutes. Place bread crumbs in a shallow bowl. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs., In a deep-fat fryer or electric skillet, heat oil to 375°. Fry rice balls, a few at a time until golden brown, 2-3 minutes. Drain on paper towels.

Steps:

• Cook the rice according to the package directions. I prefer to use a chicken stock to cook the rice, as it adds more flavor. Once cooked, cool slightly. Stir in the Parmesan, butter and egg yolk. Cover and refrigerate until cooled.
• In a large skillet, cook the ground beef and onions over medium heat until the meat is no longer pink. Drain and transfer to a bowl. Stir in the peas, tomato sauce, salt and pepper. Let cool, then add the Fontina and mix together.
• Shape the rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
• Place the oil in a large pot, making sure not to fill pot more than halfway, to prevent spillage. Heat to about 375 degrees F.
• Place the bread crumbs and egg whites in separate shallow bowls. Dip the rice balls in egg whites, then roll them in bread crumbs. Heat the oil on the stove to about 375 degrees. Be sure not to fill pot more than half way with oil, to prevent spillage. Fry the rice balls, a few at a time, until golden brown, 1 to 2 minutes per side. Remove from oil and drain on paper towels.
• Serve hot plain, or with your favorite tomato sauce. Garnish with parsley.

Steps:

• Heat 2 inches of oil in a large Dutch oven or heavy-bottomed pot) fitted with a deep-fry thermometer over medium heat, until the thermometer registers 375 degrees F. Line a baking sheet with paper towels and set a wire rack inside.
• Mix the rice, mozzarella, everything bagel seasoning and 2 tablespoons scallions in a large bowl.
• Scoop out 2 tablespoon portions of the rice mixture to make 12 rice balls (if using a 2-tablespoon cookie scoop, pack the scoop against the side of the bowl).
• Moisten your hands with water to prevent the rice mixture from sticking to your palms. Working with 1 rice ball at a time, flatten into a thick patty, then place 1 piece of cream cheese in the center. Wrap the patty around the cream cheese, roll between your palms to form a tight ball and place on a plate. Repeat with the remaining rice balls and cream cheese.
• Whisk the flour, garlic powder, 1/2 teaspoon salt and a few grinds of pepper in a shallow bowl. Whisk the eggs with 1 teaspoon of water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
• Dredge a rice ball in the seasoned flour and tap off any excess. Use a fork to dip in the egg wash, allowing any excess to drip off. Roll in the breadcrumbs until evenly coated, then place on a plate. Repeat with the remaining rice balls.
• Gently lower 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes total. Remove with a spider and drain on the prepared baking sheet; season with salt. Bring the oil temperature back to 375 degrees F and repeat with the remaining 6 rice balls. Sprinkle with the remaining 2 tablespoons scallions and serve immediately.

Steps:

• In a saucepan, combine the broth and saffron and bring to a boil.
• Stir in the rice, butter, and salt.
• Cover, reduce heat to low, and cook 18-20 minutes.
• Transfer the rice to a bowl and stir in the Parmesan cheese.
• Let cool slightly, then stir in the whole egg and yolk.
• Allow to cool completely.
• Place the flour and breadcrumbs on 2 separate plates.
• In a small bowl, lightly beat the egg whites until frothy.
• Combine the prosciutto and mozzarella and divide the mixture into 12 equal portions.
• Moisten your hands with water.
• Scoop up 1/4 cup of the rice and flatten it into a disk in your hand.
• Place one portion of the prosciutto/mozzarella mixture in the center.
• Mold the rice over the filling, shaping it into a ball.
• Roll the ball in the flour, then the egg whites, and then the breadcrumbs.
• Place on a wire rack to dry for at least 15 minutes.
• Continue to make 12 balls.
• Rinse your hands frequently to keep the rice from sticking to them.
• In a deep fryer, add enough oil to cover the rice balls by 1-inch once they are added.
• Heat the oil to 375 degrees F. on a deep-frying thermometer.
• Gently add a few of the rice balls into the oil.
• Fry until golden brown and crisp all over, about 2-3 minutes.
• Using a slotted spoon, remove and transfer to paper towels.
• Fry the remaining balls in the same way.
• Serve hot.