Source: Giovanni, about 1970’s.
Fried Rice Balls
My Italian friend from the central part of Italy told me about this recipe. He said it’s very common for the “mama’s” to make a second dish with the left-over risotto the next day. I finally gave it a try-though this wasn’t with risotto, but left over rice from an Indian meal we had cooked, so this is with Jasmine rice. It was very simple, and we all really enjoyed the diversity of this meal. Something that the Italian's have been making for hundreds of years, I just discovered!
- 2-3 cups rice yesterday's, cold and refrigerated
- 1 TBS oregano
- 4 eggs
- 1/2 cup flour
- 1/2 cup bread crumbs
- 1 cup parmesan grated
- oil hi-heat for frying
- salt and pepper
Begin to prepare the dipping material (or first coat), so get a bowl and scramble your eggs, set aside. Get a plate for the flour, and a plate for the bread crumbs.
If this is risotto rice, you will not need to add any flavors, as it’s still flavored from the night before. If this is plain white rice, you can spice up the rice with dried herbs, salt/pepper, etc. For either type of rice, add the 1C. shredded cheese.
Begin to form the balls (size is your choice). Keep your hands wet with water to avoid sticking. Once your balls are formed, begin to coat. First coat with flour, then dip the flour coated ball into the egg mixture, then end with a roll in the bread crumbs.
Have a sauté pan ready with the hot oil. Add the balls. Notice, they will cook very quickly. Allow the ball to be in the pan for min. of 5 minutes. Have a warm oven set to 150ºC and put the fried balls in the oven to allow further cooking for the middle.
Once all cooked and further warmed, serve. You can serve plain, or serve with a bowl of pasta sauce for dipping.