Fried Rice Balls with Cheese and Pomegranate Seeds

Appetizers | Chinese cuisine

⏳ Time

1 hour

🥕 Ingredients

🍽️ Servings

Description

Fried rice balls with cheese and pomegranate seeds

Ingredients

Grapeseed Oil - 2 tablespoons
Onion - 1 head
Arborio rice - 17.6 oz
Dry White Wine - 8 fl oz
Water - 48 fl oz
Fresh Rose Hips - 3 sprigs
Butter - 2 tablespoons
Grated Pecorino Pepato Cheese - 4.2 oz
Coarse Salt - to taste
Ground Black Pepper - to taste
Pomegranate Seeds - 8 fl oz
Fontina cheese - 4.2 oz
Breadcrumbs - 32 fl oz
Safflower Oil - to taste
Large eggs - 4 pieces

Step by Step guide

Step 1

Heat the grapeseed oil in a saucepan over medium heat. Add the finely chopped onion and sauté until soft, about 7 minutes. Then add the rice and sauté for another couple of minutes, stirring.

Step 2

Remove from heat and pour in the wine. Set over high heat and let it reduce by half, about 3 minutes. Then add 480 ml of water and the rosemary. Cook, stirring, until the water evaporates. Then add another 480 ml of water and cook for about 20 minutes until the rice is done. Remove the rosemary sprigs.

Step 3

Stir in the Parmesan and butter, season with salt and pepper. Cool for 2 hours to overnight.

Step 4

Transfer the rice to a bowl and mix in the cheese and pomegranate seeds. Roll the mixture into small balls and place them on a clean baking sheet.

Step 5

Place the breadcrumbs on a plate. In a small bowl, lightly beat the eggs with 1 tablespoon of water. Coat the balls in breadcrumbs, then in the egg, and again in breadcrumbs. Place back on the baking sheet.

Step 6

Heat about 960 ml of sunflower oil over medium heat to 356°F. Fry the balls in batches until golden brown, about 2.5 minutes each. Transfer to paper towels and sprinkle with salt.