Serve as a first course for 5 people, or as a main course, with tomato sauce, for 3 - 4.
ingredients
serves 4 - 5
1 1/3 cups Italian (white) rice
salt
4 tablespoons butter, melted
freshly ground black pepper
1/4 pound ham, thinly sliced
1/4 pound Mozzarella cheese
2 eggs, lightly beaten
1 cup breadcrumbs
oil for deep frying
method
1. Cook the rice in boiling salted water for 15 minutes. Drain, rinse and fluff. Stir in the melted butter and leave to get completely cold.
2. Cut the ham into 3/4 inch squares. Cube the cheese into 3/4 inch dice. Beat the eggs, salt and pepper into the rice until thoroughly combined. Place 1 tablespoon of the rice mixture in the palm of your hand and flatten it it into a small circle.
3. Lay a slice of ham on top and then a cube of cheese. Top with another 1 tablespoon of rice.
4. Gently roll the mixture between your hands, to make a neat ball. Make more balls in the same way until all the remaining ingredients have been used up. There will be about 20 balls.
5. Spread out the breadcrumbs on a plate and roll each ball in the crumbs, coating them all over. Shake off any excess.
6. Heat the oil for deep frying until it reaches 190°C (375°F) on a deep-fat thermometer or until a small cube of stale bread dropped into the oil turns golden in 60 seconds.
7. Lower the balls into the oil, a few at a time, and fry for 5 minutes or until they are golden brown. Remove the balls from the pan and drain on absorbent paper.
8. Keep them hot while you fry and drain the remaining balls in the same way.
Serve at once.
more information
Cooking time: 2 hours including resting period
