Italian Rice Balls (Arancini) Draft

Name: Italian Rice Balls (Arancini)
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Ingredients: 3 cups cooked rice; 1 cup frozen peas; 2 large eggs; 1 cup shredded mozzarella; ½ cup grated kashkaval; salt and freshly ground black pepper; a handful of chopped fresh herbs (basil, parsley, dill, whatever you like); breadcrumbs or matzo meal; oil for deep frying

Balls of cooked rice, mozzarella, kashkaval and fresh herbs, rolled in breadcrumbs and fried until golden. A good way for me to use up leftover rice.

Prep20 min
Cook15 min
Total35 min
KashrutDairy

What you need

Amount:×1

How I make it

Mix the rice, peas, eggs, cheeses, herbs, salt and pepper well, until the mixture is even and thick.
If the mixture is too loose, add some breadcrumbs or matzo meal.
Shape into balls the size of ping-pong balls.
Roll in breadcrumbs (or matzo meal).
Deep-fry until nicely golden.
Drain on paper towels and serve hot or at room temperature.

What I've learned

For a picnic, I wrap the balls in foil, keep them in the fridge or freezer and warm them on the grill. The cheese melts and they become a treat. Just remember they're dairy.

Source: ChefEf (chefef.com)