Fried Stuffed Rice Balls

Ingredients for Fried Stuffed Rice Balls

• 725ml chilled mushroom risotto

• 12 (1/2-inch) cubes mozzarella (about 30g total)

• 130g plain flour

• 2 large eggs, lightly beaten

• 240ml fine dry bread crumbs (not seasoned)

• About 1925ml vegetable oil for frying

• a deep-fat thermometer

How to make Fried Stuffed Rice Balls

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in centre 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 182°C. 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 182°C between batches. 3Let balls stand 2 minutes (for cheese to melt).

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.