1/4 cup 1/4-inch cubes imported proscuitto or fully cooked ham
1/4 cup 1/4 inch cubes mushrooms
1 cup Italian-style dry bread crumbs
Vegetable oil
Instructions
Heat broth and rice to boiling in a 3-quart saucepan; reduce heat. Cover and simmer about 20 minutes or until liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet; cool.
Mix rice, eggs, Parmesan cheese and butter. Shape into 1 1/2 inch balls. Press 1 cube mozzarella cheese, 1 cube proscuitto and 1 cube mushroom in center of each ball; reshape to cover cubes completely. Roll balls in bread crumbs to coat.
Heat oil (2 inches) in deep fryer or Dutch oven to 375 degrees. Fry 5 or 6 fritters at a time about 2 minutes or until deep golden brown; drain on paper towels.
Originally Submitted
7/25/2010
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