Suppli al Telefono: Deep-Fried Rice and Cheese Balls

Thrift stores are the best places to find books especially cookbooks. This recipe comes from an Italian cookbook put out by time magazine. I also found one for French cuisine and German. Making cheese balls really takes patience. It can be quite messy and somewhat difficult to work with but the end result is something special.

I have used left over rice pilaf. I also used a fry pan as I do not own a deep fryer. And they turned out fine.

2 eggs
2 cups freshly made or leftover risotto
3/4 cup fine dry bread crumbs
4 oz mozzarella cheese, cut into 1/2-inch cubes (about 1 cup)
Vegetable oil or shortening for deep frying

Beat the eggs lightly with a fork until they are just combined. Add the risotto and stir gently but thoroughly, taking care not to mash the rice. Scoop up I tablespoon of the mixture in a spoon, place a cube of mozzarella in the middle, and top with another spoonful of risotto. Press the two spoons together or use your hands to shape a ball.
Roll the ball in bread crumbs and place on wax paper. Similarly, shape other balls. The balls may be fried at once, but they are easier to handle if refrigerated for 30 minutes. Heat the oil in a deep-fat fryer to 375′. Preheat the oven to 250′, line a large baking dish with paper towels and put the dish in the oven. Fry the balls, 4 or 5 at a time, for about 5 minutes until they are golden brown and the cheese has melted. (The cheese should then resemble “telephone wires” when pulled apart) Transfer to the baking dish to drain. They may be kept warm in the oven for 10 minutes if they must wait.