Cubed MozzarellaI used ½ inch pieces of cut up string cheese
½CupItalian Breadcrumbs
½CupPanko
Oilfor frying
Marinara Saucefor dipping
Instructions
Pour enough oil to fill heavy-bottomed pot about 5 inches. Heat over medium flame until oil is *375 degrees F.
In large mixing bowl, combine the rice, Parmesan and 1 egg. Get in there and use your hands like grandma did to completely combine mixture. Grab enough mixture to form a cheesy rice ball about the size of a ping pong ball. Tuck a cube of mozzarella in the middle. The trick here is to squeeze it good and firm. If you don't you will end up with fried goop. No one wants that. Repeat until all mix is used. This should make about 8-10 cheesy rice balls.
In shallow dish, mix Panko and breadcrumbs together. Set aside. In small bowl, whisk those last 2 eggs. Dip each rice ball in the eggs and then roll them in the Panko.
Your oil should have reached *375 by now. Carefully slide 3 of the panko coated rice balls to the pot. Fry them until golden brown (about 2 minutes) Use a slotted spoon to remove from oil and place on paper towel lined plate. Toss on a pinch of salt. Continue to slide, fry, drain until all cheesy rice balls are fried.