I had these Rice Balls that were deep fried in a light batter in Europe. What are they and how do I make them

Answer 1

I have had these as well - now I make them at home. Avery unexpected appetizer!


Arangini (Italian Rice Balls)

"Crispy meatball-sized appetizers with deep fried outsides and moist herb and cheese insides."

Original recipe yield:
24 rice balls

PREP TIME 40 Min
COOK TIME 25 Min
READY IN 1 Hr 5 Min
US METRIC

SERVINGS About scaling and conversions

INGREDIENTS
3 3/4 cups water
1 1/3 cups uncooked brown rice
2 cloves garlic
1 bay leaf
1/4 teaspoon salt
4 ounces thinly sliced prosciutto, chopped
4 ounces mozzarella cheese, diced
1/4 cup chopped fresh basil
3 teaspoons extra virgin olive oil, divided
5 egg whites, divided
3 tablespoons freshly grated Parmesan cheese
1 cup dry bread crumbs
3 cups vegetable oil for frying
DIRECTIONS
Bring water to a boil in a saucepan. Stir in the rice, and add the garlic, bay leaf and salt. Return to a boil, reduce heat to low, cover, and simmer for 30 minutes, or until rice is tender. Remove from heat, discard garlic and bay leaf, and allow to cool.
In a medium bowl, combine the prosciutto, mozzarella cheese, and basil. Pour 2 teaspoons of the olive oil over, and toss to coat.
Stir 3 egg whites and the Parmesan cheese into the rice until well blended. Stir the resulting rice mixture into the mozzarella and basil mixture until ingredients are evenly distributed.
Heat 2 inches of oil in a deep-fryer to 350 degrees F (175 degrees C). Place bread crumbs in one shallow bowl, and whisk together 2 remaining egg whites and 1 teaspoon of olive oil in another shallow bowl.
Wet hands, and shape the rice mixture into 24 balls. Dip each ball in the egg whites, then coat with bread crumbs. Deep fry the rice balls a few at a time until golden brown, about 30 seconds per batch. Drain on paper towels, and serve hot.

Answer 2

WAS IT THIS?

FRIED BREAD-N-RICE BALLS WITH
TAMARIND-TOMATO SAUCE

2 medium size potatoes (half boiled, skinned & roughly chopped)
3 pita breads or 10 bread slices
1 to 2 green chilies (seeded - optional)
2 inch fresh ginger, peeled
6 to 7 garlic cloves, peeled
1 medium size onion, peeled and quartered
2 carrots (half boiled, peeled and roughly chopped)
1 to 2 cups boiled rice
1 tbsp. coriander powder
1 tbsp. turmeric powder
1 tsp. cumin powder
1/2 tbsp. salt or 1 tbsp. seasoning of your choice
1 tsp. baking soda
4 eggs, lightly beaten
1 tbsp. plain flour
1 tbsp. fresh coriander or mint, finely chopped
oil for deep frying

Grind the first 8 ingredients in a food processor or a meat mincer. Add remaining ingredients (except the oil), mix and set aside for 10 minutes.
Heat oil in pan. With 2 tablespoons, make oval balls and slide into the hot oil. Deep fry the bread-n-rice balls until golden brown in color.

Remove onto an absorbent paper towel and serve with tamarind-tomato sauce.

* Tamarind-tomato sauce : Mix 1 cup tomato ketchup with 2 tbsp. tamarind pulp. Add 1 tbsp. lemon juice and 1 tsp. sweet paprika. Mix well.

* Replace rice for boneless meat or overnight soaked chickpeas.

* Substitute plain flour for roasted semolina flour or corn flour.

* Use different types of vegetables.

* Use different types of herbs.


IF IT WASN'T THEN TRY LOOKING FOR IT ON THIS WEBSITE, THERE ARE MILLIONS OF RECIPES ON THERE.

GOOD LUCK AND BON APETITE!

Answer 3

Was it arancini? It's chilled risotto with a cube of cheese shoved in the middle and then breaded and fried.

They're really good. I've made them before and they turned out remarkably well compared to what I got at the chef's market.

Answer 4

there are some ,you may remember what was in them so i sent the whole pagegood luck

Answer 5

no idea