Fried Mozzarella Rice Balls (Printable Version)
Crispy fried rice balls filled with melted mozzarella and served hot with savory marinara sauce.
# Ingredients Required:
→ Base
01 -
480 ml cooked white rice, cooled
→ Cheese
02 -
50 g grated Parmesan cheese
03 -
8 small cubes fresh mozzarella (approx. 20 g total)
→ Binding and Coating
04 -
3 large eggs
05 -
120 g Italian-style breadcrumbs
→ Frying
06 -
Vegetable oil, enough for deep frying (approx. 10 cm depth)
→ Accompaniment
07 -
240 ml marinara sauce (store-bought or homemade)
# Guide to Cooking:
01 -
In a large heavy-bottomed pot, pour vegetable oil to a depth of approximately 10 cm. Heat over medium heat until the temperature reaches 190°C.
02 -
In a medium bowl, combine the cooled rice, grated Parmesan, and one egg. Mix thoroughly with your hands until well integrated.
03 -
Divide the mixture into eight equal portions. Compress each portion firmly in your hand, inserting one cube of mozzarella at the center, then shape into a ball.
04 -
Whisk the remaining two eggs in a shallow dish. Dip each rice ball into the egg wash, then coat evenly with breadcrumbs. Shake off any excess.
05 -
Carefully add 2 to 3 coated arancini at a time into the hot oil. Fry for 3 to 4 minutes, or until golden brown and cooked through, turning as needed.
06 -
Remove the fried arancini with a slotted spoon and place on paper towels to drain. Immediately season with salt. Repeat frying with remaining arancini.
07 -
Serve the arancini warm, accompanied by warmed marinara sauce.
# Extra Suggestions:
01 -
Day-old rice improves texture and handling during shaping.
02 -
Maintaining oil temperature at 190°C ensures even frying and prevents oil absorption.
03 -
Consume immediately to enjoy optimal crispness.