Italian Tacky Fried Rice Ball Appetizer Recipe

These fried bites of tacky rice are a scrumptious appetizer that may maintain you coming again for extra! This recipe comes courtesy of Eva’s mom, Mamma Rosa. These are certainly one of her private specialties, and no household gathering is full and not using a huge platter of her crocchette di riso.


Italian Tacky Fried Rice Ball Appetizer Recipe | The right way to Make “Crocchette di Riso”

A Fast Notice on Components

Relating to dishes like this the place a “dough” is constructed from a combination of components, you might want to measure by eye and really feel to a sure extent. Cheese, as all the time, could be added in line with your style. We’ve given a very good beginning quantity under, however Mamma Rosa’s philosophy is that extra cheese isn’t a nasty factor.

With the ingredient quantities we’ve listed, one egg will most likely be adequate to be able to create a combination that’s gentle and moldable, however nonetheless agency sufficient to carry as much as frying. Use your judgement and be happy so as to add one other egg if the combo feels too dry and crumbly. Conversely, if it feels too moist and sticky, you’ll be able to all the time treatment the feel by including (you guessed it) extra cheese.

Watch the Pasta Grammar video the place we make Crocchette di Riso right here:


Makes: About 10 crocchette

Cook dinner Time: 1 hour

For this recipe, you’ll need:

  • Salt

  • 2/3 cup (150g) arborio, vialone nano or carnaroli rice

  • 2.5 oz (70g) grated Parmigiano-Reggiano cheese

  • 2.5 oz (70g) grated pecorino Romano cheese

  • 1 egg

  • 1-2 tbsp chopped parsley

  • Recent black pepper

  • Positive bread crumbs (about 1 cup, however attempt to maintain a lot available)

  • Frying oil (olive oil is nice, in any other case use a impartial oil of your selection)

  • Pot

  • Positive colander or mesh sieve

  • Massive mixing bowl

  • Picket spoon

  • Plate

  • Deep pan for frying

  • Forks

  • Paper towels

Convey a pot of water to boil and salt it generously. Add the rice and cook dinner as directed by the bundle, or till “al dente” to your style. Drain the rice and switch it right into a mixing bowl. Whereas it stays sizzling, completely stir within the grated cheeses, egg, parsley and pepper. As a result of the cheese seasons the rice (with out ever over-salting it, regardless of how a lot you add!) you shouldn’t want so as to add any extra salt. Let the combination cool for a minute or two earlier than continuing to kind the crocchette.

Pour bread crumbs onto a flat plate. Scoop out a giant spoonful of the rice combination and roll it by hand right into a small torpedo form, about 3 inches (~7.5cm) in size. Take care to make sure that it’s easy, with no seen cracks or gaps. Mud the crocchetta within the bread crumbs till it’s fully and evenly coated. Set the crochetta apart and repeat till you’ve got used all the rice.

Fill a deep pan with about 2 inches (5cm) of frying oil and warmth it over medium/excessive. Give the oil loads of time to preheat. You possibly can check the oil by dropping in a bread crumb or small morsel of the rice combination. If it begins to bubble and fry straight away, the oil is sizzling sufficient.

Working in batches in order to not overcrowd the pan, fastidiously drop the crocchette in. Utilizing a few forks, gently flip them within the oil in order that they fry evenly on all sides. After they develop into golden brown, fastidiously elevate them out with the forks to a paper towel to empty.

Serve heat and recent for greatest outcomes. Chilly leftovers are nonetheless irresistible.

Buon appetito!

Need to attempt the “superior,” stuffed model? Try our recipe for the unimaginable Sicilian Arancini!