Crispy Pesto Rice Balls
20+
min
cooking time
8
servings
medium
difficulty

Crispy Pesto Rice Balls

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Ingredients

  • 2 cups bread crumbs, divided
  • 2 cups cooked arborio rice
  • 1 egg, beaten
  • 1 cup finely grated Parmigiano Reggiano cheese
  • one 7-ounce container Giovanni Rana Basil Pesto, divided
  • ½ teaspoon kosher salt
  • ¼ teaspoon freshly ground pepper
  • vegetable oil, for frying
  • one 15-ounce container Giovanni Rana Marinara Sauce
20+
min
cooking time
8
servings
medium
difficulty

Preparation

Line a baking sheet with parchment paper and set aside. In a large bowl add 1 tablespoon of the breadcrumbs to the rice with the egg, Parmigiano Reggiano, ¼ cup of the pesto, and the salt and pepper. Form the mixture into 16 equal-sized balls. Place the remaining bread crumbs in a bowl, roll the balls in the crumbs, arrange on the reserved baking sheet and chill for 1 hour (balls can also be made up to two days in advance and refrigerated until ready to use). During the last 15 minutes of chilling, fill a large saucepan halfway with oil until very hot but not smoking (if you’re using a candy or deep-fry thermometer, let the oil reach about 360°F). Test the oil’s readiness by dropping a small piece of bread into the oil; it should bubble, crisp, and turn golden almost immediately. Working in batches, fry the balls until golden, 2-3 minutes, allowing the oil to return to temperature between batches. Drain on paper towels and serve with the remaining pesto and the marinara sauce for dipping.


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