Fry rice … https://www.bonappetit.com/recipe/mozzarella-arancini-stuffed-rice-balls Italian Rice Balls With Veggies Italian Rice Balls Tips In a large bowl, combine the eggs, cheese, parsley and rice. Put the eggs and panko in separate shallow bowls. In a deep-fat fryer or electric skillet, heat oil to 375°. Push some of the … Repeat this process to form 8 arancini. Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Place bread crumbs in a shallow bowl. Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture. Take your filling of choice and put it in the centre of the flattened rice. Timing depends on your oven and the size of your Italian rice balls. Shape 1/2 cupfuls of rice mixture into balls; roll in bread crumbs. Place Italian rice balls on a greased or nonstick sprayed baking sheet and bake at 400 degrees F for about 8-10 minutes until you can see them browning. Roll the rice ball onto the crumbled seaweed flakes to coat the outside. Put some flour in a shallow bowl and season with salt and pepper. 7. Turn over and bake for another 7-8 minutes or until all golden brown. Whisk together the remaining 2 eggs. Cover and refrigerate for 20 minutes. Flatten the rice slightly by pressing it down with your thumbs. Press the filling down, add more rice, and shape it into a ball. Form the rice into 1 1/2-inch balls. Take some roasted seaweed sheets, crumble them up in a bag.
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