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Makes 6 to 8 servings
Time: 30 minutes, with prepared rice
Ingredients: |
| 2 Cups |
Cold cooked rice, preferably risotto |
| 3 |
Eggs |
| 3 ounces |
Fresh mozzarella, chopped |
| 2 ounces |
Prosciutto, minced, optional |
| 2 Cups |
Fresh bread crumbs, finely ground |
| |
Corn, vegetable, or other neutral oil for frying
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| |
| Instructions: |
| 1. |
Break one of the eggs into the rice and mix well. Form the rice into 2-inch balls. With your thumb, make a small indentation into the center of each ball, fill with a little mozzarella and prosciutto (if you're using it); reseal the ball with the risotto around it.
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| 2. |
Lightly beat the remaining two eggs and dip each ball into the egg mixture and then the bread crumbs. Set the finished balls on waxed paper; they can be refrigerated for up to a couple of hours or cooked right away.
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| 3. |
Put about 3 inches of oil in a deep saucepan and turn the heat to medium-high; bring to 350 degrees (at this temperature, a breadcrumb will sizzle, but not violently, when you put it in the oil). Gently slide the balls into the oil and fry until golden brown, turning once if necessary, about 4 minutes.
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| 4. |
Drain on paper towels and serve hot or at room temperature.
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