Italian Rice Balls Recipe
Ingredients
| 2 cups regular rice | ||
| Eggs | 4 , separated | |
| Provolone cheese | 1/2 Cup (16 tbs), shredded | |
| Mozzarella cheese package | 1 , cubed | |
| 1 cup packaged Italian bread crumbs | ||
| Vegetable oil or shortening for deep-fat frying | ||
| Sauce mix envelope | 1 | |
| Parsley | 1/4 Cup (16 tbs), chopped | |
Directions
1. Cook rice. Fold in egg yolks and provolone. Shape into 24 balls, using about 1/4 cup for each and placing a cube of mozzarella cheese in the center of each ball (make sure the rice completely covers the cheese).
2. Beat egg whites slightly in a pie plate; place bread crumbs in a second pie plate. Gently roll rice balls in egg white, then in bread crumbs, to coat evenly. Chill at least 1 hour, or until firm.
3. Pour enough vegetable oil or melt enough shortening in a large, heavy saucepan to make a 3-inch depth; heat to 375° on a deep-fat thermometer.
4. Fry rice balls, 2 or 3 at a time, turning once, about 4 minutes, or until golden. Drain on paper toweling; keep warm.
5. While rice balls cook, prepare hollandaise-sauce mix in a small saucepan, stir in parsley.
6. Arrange rice balls on a heated serving platter; spoon sauce over.
2. Beat egg whites slightly in a pie plate; place bread crumbs in a second pie plate. Gently roll rice balls in egg white, then in bread crumbs, to coat evenly. Chill at least 1 hour, or until firm.
3. Pour enough vegetable oil or melt enough shortening in a large, heavy saucepan to make a 3-inch depth; heat to 375° on a deep-fat thermometer.
4. Fry rice balls, 2 or 3 at a time, turning once, about 4 minutes, or until golden. Drain on paper toweling; keep warm.
5. While rice balls cook, prepare hollandaise-sauce mix in a small saucepan, stir in parsley.
6. Arrange rice balls on a heated serving platter; spoon sauce over.
Chef
