Ingredients
½ package Holmes Italian Chicken Sausage Slices (6 oz)
4 cups cooked white rice, cooled
1 cup grated Parmesan
1 tsp minced garlic
1 tsp salt
1 tsp white pepper
6 eggs
16 small cubes mozzarella
2 cups Italian-style breadcrumbs
Vegetable oil, for frying
Marinara sauce for dipping
Serves
4
Method
Oven
Time
30
Difficulty
3- Heat vegetable oil in a heavy bottomed pan (such as a dutch oven) to 375°F.
- Combine the rice, Parmesan, garlic, salt, pepper, and 2 eggs in a medium bowl and use your hands to mix evenly.
- Divide into 16 even portions, and roll each into a ball.
- Press 1 slice of Italian chicken sausage and 1 cube of mozzarella into the center and seal it closed.
- Whisk together the remaining eggs then dip each arancini in the eggs, then coat them in the breadcrumbs, shaking off any excess. Repeat for a double coating on each rice ball.
- Cook a few arancini at a time, making sure not to overcrowd the pan. Fry them until golden brown and cooked through.
- Remove the fried arancini from the pot and transfer them to a paper towel-lined plate to drain any excess oil. Repeat the frying process with the remaining arancini.
- Serve the arancini warm with a side of warm marinara sauce.