Almond Arancini - Fried Rice Balls

• 份量: 4 servings
• 总时间: 25 minutes

配料

1/2 cup slivered almonds

2 cups cold leftover risotto

1/4 cup loosely packed fresh flat-leaf parsley leaves, chopped

1 large egg

Twelve 1/2-inch cubes mozzarella (about 2 ounces)

1 cup panko breadcrumbs

Extra-virgin olive oil, for shallow frying

2 cups warm store-bought marinara

步骤

Preheat the oven to 350 degrees F. Spread the nuts out on a baking sheet and toast until fragrant and golden, 7 to 10 minutes. Check frequently, as they can burn quickly. Cool and chop.

Mix the risotto, toasted almonds, parsley and egg in a large bowl until well combined. Wrap about 2 tablespoons of the mixture around each cube of cheese, making 12 balls. Roll in the panko to coat, then freeze until just firm, about 10 minutes.

Heat about 1/2-inch oil in a large deep skillet over medium heat until it reaches 350 degrees F with a deep-fry thermometer (or when a few pieces of rice bubble rapidly in the oil). Fry the rice balls in batches, turning occasionally, until cooked through and golden brown on all sides, about 6 minutes. Use a slotted spoon to transfer the balls to a paper-towel-lined plate. Serve warm with marinara for dipping.