ARANCINI (Little Rice B~L)
RICE BALLS:
1cup uncooked,
2 Tbsp. olive oil
1small onion, finely chopped l/2 stalk celery, finely chopped 8 oz. ground beef
l/2 tsp. dried oregano l/2 tsp. rubbed sage l/2 tsp. salt
l/2 tsp. pepper
1 cup grated Parmesan cheese
2ems
7 cups vegetable oil
COATING:
1cup
l/2 cup all-purpose flour
1 egg
1.For rice balls, in a medium saucepan, cook rice according to package directions. While rice is cooking, in a skillet, heat oil over medium heat; add onion and celery and cook and stir until vegetables are soft, but not browned. Add ground beef, oregano, sage, salt and pepper; cook, stirring until beef is no longer pink, breaking up large pieces while cooking. Remove meat mixture to a large bowl.
2.When rice is tender and water has been absorbed, stir in Parmesan and eggs, then stir rice mixture into meat mixture. Spread mixture on a 15 x 10 x
3.Pour oil into deep fryer. Set fryer temperature to 35O”F/177”C.
4.For coating, place flour and bread crumbs into separate
shallow bowls. Break egg into a small bowl and beat with a fork. For each rice ball, scoop about l/3 cup rice mixture into one hand; round into ball shape and place on a sheet of waxed paper.
Repeat until all rice mixture is used. Roll each rice ball first
in flour, then coat with egg mixture, then roll in bread crumbs. Replace coated balls on waxed paper. With fryer lid closed, lower empty fryer basket into oil and quickly bring back to highest position. Add 4 - 5 balls to the basket, close lid and lower filled basket into oil. Fry 4 - 6 minutes until golden brown and crisp. Remove balls to a baking dish, lined with a paper towel and keep warm.
5.Return oil to temperature before repeating process with remaining rice balls.
