Ingredientes para Arancini Italian Rice Balls
- 4 large eggs
- 2 cups cooked Arborio rice
- 2 tablespoons melted butter
- 1/2 cup grated Parmesan cheese
- 2 cloves minced garlic
- 1/4 cup chopped fresh parsley
- 1 teaspoon seasoned salt
- 1/2 teaspoon black pepper
- 4 ounces mozzarella cheese, cut into 1/2 inch cubes
- vegetable oil, about 2 inches, for frying
- 1 cup all-purpose flour
- 2 cups fine dry breadcrumbs
- marinara sauce, for serving
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Cómo preparar Arancini Italian Rice Balls
- In a medium bowl, lightly beat 2 large eggs.
- Stir in 2 cups cooked Arborio rice, 2 tablespoons melted butter, 1/2 cup grated Parmesan cheese, 2 cloves minced garlic, 1/4 cup chopped fresh parsley, 1 teaspoon seasoned salt, and 1/2 teaspoon black pepper.
- Cover the rice mixture and refrigerate for at least 30 minutes to allow it to firm up.
- Roll the chilled rice mixture into 1 1/2-inch balls.
- Gently press a 1/2-inch cube of mozzarella cheese into the center of each rice ball, then carefully reshape the rice ball around the cheese.
- Place 1 cup all-purpose flour in a shallow bowl.
- Whisk 2 large eggs in a second shallow bowl.
- Place 2 cups breadcrumbs in a third shallow bowl.
- Dip each rice ball into the flour, shaking off any excess. Then, dip into the egg, allowing excess to drip off, and finally coat thoroughly in the breadcrumbs.
- Heat about 2 inches of vegetable oil in a large, heavy-bottomed pot or deep fryer to 375°F (190°C). Carefully add the rice balls in batches, ensuring not to overcrowd the pot. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Remove the arancini with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- Serve immediately with your favorite marinara sauce.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
9g
Fat
88g
Carbs
18g
