Arancini (Italian Rice Balls)

• 3 eggs
• 2 1/2 cups cooked rice (preferably short grain or aborio rice)
• 1/3 cup butter, melted
• 2/3 cup grated parmesan cheese or 2/3 cup romano cheese
• 1 teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional)
• 1/4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley
• 2 teaspoons seasoning salt
• 1 -2 teaspoon ground black pepper
• 3 ounces mozzarella cheese (cut into small cubes)
• oil, for deep-frying
• COATING
• 2 eggs, beaten
• flour, for coating
• 1 cup fine dry breadcrumb

1. In a bowl lightly beat 2 eggs.
2. Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
3. Cover and refrigerate for 30 minutes.
4. Roll into 1-1/2-inch balls.
5. Press a cheese cube into each ball then reshape rice balls.
6. Place the flour into a small bowl.
7. Whisk 2 eggs in a small bowl.
8. Place the dry breadcrumbs in a small bowl.
9. Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
10. Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
11. Drain on paper towels.

eggs, rice, butter, parmesan cheese, garlic, parsley, salt, ground black pepper, mozzarella cheese, oil, coating, eggs, flour, breadcrumb

Taken from www.food.com/recipe/arancini-italian-rice-balls-75750 (may not work)