I promise you these will be the best rice balls you will ever eat. These rice balls are not the traditional Sicilian style with peas and meat. They are bite size with ricotta, mozzarella and pecorino. Whenever my grandma made these growing up she couldn’t fry them fast enough. One of her 11 grandchildren would be around her stealing them right out of the fryer. Now whenever I make them my children go crazy!! They love them and I adore how these family recipes can just bring everyone together and be passed down generation to generation.
These rice balls are great for parties. Here are some tips if you are making these for a party. You can make the balls one or two days in advance. Store them in an airtight container in your refrigerator. Take them out and uncover them 30 minutes before frying. Then fry them up when you are serving. Or you can fry them in advance. Before serving, bring to room temp. Microwave for 15 seconds and then put them in the oven (375 degrees) to get crispy on the outside. I like to serve them with a little marinara on the side for dipping.
Makes About 30 Rice Balls
1 cup- Carolina Rice – Cooked and cooled according to package directions
1 Cup Ricotta
½ Cups Grated Pecorino Romano- I use Locatelli
¼ lb. Polly-O Mozzarella (Low Moisture) – Cut into tiny ¼ inch cubes
¾ tsp. Salt
½ tsp. Black Pepper
2 Eggs Beaten
2 Cups of Plain Bread Crumbs
Vegetable Oil to Fry
Marinara (Tomato) Sauce for dipping (Pg.?)
Heat the oil in your fryer.
In a small bowl, beat your eggs. Put the bread crumbs in a shallow pan. In a bowl combine the cooked rice, ricotta, grated Pecorino, mozzarella, salt and pepper. Take a tablespoon of the rice mixture and roll into a tiny (golf ball size) ball. Place each ball into the beaten eggs, then coat well in the bread crumbs. Fry each ball. Remove from the fryer and put them on paper towels to drain any excess oil. Serve with tomato sauce for dipping.