Arancini: Italian Rice Balls

Thes cruncht nuggest make deliciuos appetizer or side dish. It's also a great way to use leftoover rice.!

INGREDIENTS

2 cups cooked white rice, cooled (See Kelly's Notes)

1/2 cup grated Parmesan

3 eggs

8 small cubes fresh mozzarella

1 cup Italian-style breadcrumbs

Oil, for frying

1 cup store-bought or homemade marinara sauce

METHOD

1.            Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

2.            Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to combine the mixture thoroughly.

3.            Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 arancini.

4.            Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.

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5.            Once the oil reaches 375ºF, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown.

6.            Use a slotted spoon to remove the fried arancini from the pot and transfer them to a baking dish lined with parchment paper.

7.            Bake for 20 minutes and serve with marinara sauce.