Let’s go with some Sunday food! This is my version of the famous Sicilian rice balls.
FOR THE FILLING:
- 300 g of ragù (recipe here)
- 300 g rice
- 100 g cooked peas
- half onion
- 1 mozzarella, diced into little cubes
- 50 g Parmesan cheese, grated
- 50 g Pecorino cheese, grated
FOR THE BREADING:
- 100 g dried breadcrumbs
- 2 eggs
- 70 g all-purpose flour
- black pepper
total: 3h 30′
about 10 fritters
Cook the ragù as shown here
Bring a large pot of salted water to a boil, then cook the rice as indicated on package. Drain and sason it with the ragù. Set aside to cool.
Meanwhile, cook the peas. Heat some oil in a pan. Add the diced onion and fry for 5 minutes. Add the peas and some water and cook for 20 minutes until they are tender. Salt at taste. Set aside to cool.
Mix the seasoned rice, peas and the grated cheeses in a large bowl. Salt and pepper to taste. Stir well.
Place the flour, beaten salted eggs and breadcrumbs in separate shallow bowls.
Shape the rice mixture into balls, about the size of a fist.
Make an indentation with your finger, fill with 2-3 cubes of mozzarella, then reshape so that the mozzarella is enclosed.
Roll the balls in the flour, then the eggs and finally the breadcrumbs.
Heat the oil in a large pan to 180°C (if you don’t have a thermometer, drop a cube of bread into the oil. If it browns in 40 seconds, the temperature is ok).
Don’t overcrowd the balls, maybe 2 at a time. Fry in batches until they are golden. It will take about 5 minutes.
Drain on kitchen paper and serve hot. Buon Appetito!