Fried Stuffed Rice Balls

Name: Fried Stuffed Rice Balls
Yield: 4 servings
Ingredients: 1 3 cups chilled mushroom risotto; 1 12 (1/2-inch) cubes mozzarella (about 1 oz total); 1 1 cup all-purpose flour; 1 2 large eggs, lightly beaten; 1 1 cup fine dry bread crumbs (not seasoned); 1 About 8 cups vegetable oil for frying; 1 a deep-fat thermometer

From the kitchen of Carly

Creamy mushroom risotto wrapped around melting mozzarella, then fried golden until the outside cracks and the cheese inside oozes. Simple, elegant, and dangerously good as an appetizer or standalone snack.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

13 cups chilled mushroom risotto
112 (1/2-inch) cubes mozzarella (about 1 oz total)
11 cup all-purpose flour
12 large eggs, lightly beaten
11 cup fine dry bread crumbs (not seasoned)
1About 8 cups vegetable oil for frying
1a deep-fat thermometer

Instructions

Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center 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 360°F. 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 360°F between batches. 3Let balls stand 2 minutes (for cheese to melt).