fried-stuffed-rice-balls-231797.json

{
    "directions": [
        "Roll chilled risotto into 12 (1 1/2-inch) balls using wet hands. Poke a small hole in center of each ball and insert a cube of cheese, then re-form into a ball.",
        "Put flour, eggs, and bread crumbs in 3 separate bowls. Dredge 1 risotto ball in flour, shaking off excess. Dip in egg, letting excess drip off, then dredge in bread crumbs and transfer to a sheet of wax paper. Repeat with remaining balls.",
        "Heat 1 1/2 to 2 inches oil in a 4- to 5-quart heavy pot until thermometer registers 360\u00b0F. Working in batches of 4, lower rice balls into oil with a slotted spoon and fry, turning occasionally, until golden brown, 2 to 3 minutes per batch. Transfer with slotted spoon to paper towels to drain. Return oil to 360\u00b0F between batches. 3Let balls stand 2 minutes (for cheese to melt)."
    ],
    "ingredients": [
        "3 cups chilled mushroom risotto",
        "12 (1/2-inch) cubes mozzarella (about 1 oz total)",
        "1 cup all-purpose flour",
        "2 large eggs, lightly beaten",
        "1 cup fine dry bread crumbs (not seasoned)",
        "About 8 cups vegetable oil for frying",
        "Special equipment: a deep-fat thermometer"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Cheese",
        "Mushroom",
        "Rice",
        "Appetizer",
        "Fry",
        "Cocktail Party",
        "Mozzarella",
        "Deep-Fry",
        "Party",
        "Gourmet",
        "Sugar Conscious",
        "Kidney Friendly",
        "Vegetarian",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Fried Stuffed Rice Balls",
    "url": "http://www.epicurious.com/recipes/food/views/fried-stuffed-rice-balls-231797"
}