OK, here comes another, “How tough can it be recipes?”. Since G and I are pretty much stuck at home, we’ve been watching a lot of food programming. I’m not a huge Italian fan, it’s simply too heavy, but I do find some things so clever. Aranchini is so very clever. I love anything that encourages me to use up the rest of my leftovers. Plus this one has the bonus of fried foods.
I decided not to stuff them with anything. I’m not a frying expert and we don’t have a deep fat fryer, so it was time for a little KISS (Keep it simple stupid) action. This is the basic recipe I found. We made them about golf ball sized. And I know there are Italian GMas turning in their graves, but we used teriyaki for a dipping sauce and it was good.
- 2 cups uncooked rice
- 1 egg yolk
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/3 pound ground beef
- 1 medium onion, chopped
- 1/2 cup Italian tomato sauce
- 1/2 cup frozen peas, thawed
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 egg whites (I used whole eggs)
- 1-1/2 cups seasoned bread crumbs (I used Panko)
- Oil for deep-fat frying
- Cook rice according to package directions. Cool slightly. Stir in the egg yolk, cheese and butter. Season, season, season. Cover and refrigerate until cooled.
- Meanwhile, in a large skillet if you want stuffing, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, peas, salt and pepper.
- Shape rice mixture into 11 patties. Place one heaping tablespoonful of meat filling in the center of each patty. Shape rice around filling, forming a ball.
- Place egg whites and bread crumbs in separate shallow bowls. Dip rice balls in egg whites, then roll in bread crumbs. In an electric skillet or deep-fat fryer, heat oil to 375°. Fry rice balls, a few at a time, for 1-2 minutes on each side or until golden brown. Drain on paper towels