Fried Rice Balls

Fried- Rice- Balls



Fried Rice Balls (Arancini)





For the Filling:

· 2 Tbsp of Olive Oil

1 Small Onion, finely chopped

· 1 Clove of Garlic, minced

4oz of Ground Beef

3/4 cups of Chopped Canned Tomatoes

1/4 cup of Frozen Peas

Salt and Pepper, to taste

2 oz of Dried Mozzarella, cut into small pieces





For the assembly:

4 Eggs

1 ½ cups of Flour

2 Cups of Bread Crumbs

Vegetable Oil, for deep frying

1 Batch of White Risotto make sure it’s very cold(but you can use long-grain white rice)

2 Egg Yolks






To make the filling:

1) Preheat the oil in a large skillet over medium high heat and add the beef, cook until the meat is pretty much fully cooked (if the beef gives out too much fat, drain most of it out)

2) Add the onions and garlic and cook for another 5 to 6 minutes or until the onions have cooked down.

3) Add the tomatoes and season with salt and pepper. Reduce the heat to medium and simmer for about 25 minutes, add the peas and cook for 5 more minutes.

4) Allow to cool completely.

5) Line a baking sheet with parchment paper, set aside.

6) In a large bowl, mix together the cold risotto with the egg yolks.

7) Using a small ice cream scoop, form out the rice balls, make an indent in the center and fill it with 1 Tbsp of the filling and one small piece of the mozzarella. Mold the rice balls around the filling (if its too sticky, wet your hands with a little water)

8) Place them on the parchment lined baking sheet. Pop them in the fridge for 10 minutes.

9) Beat the 4 eggs in a shallow bowl, also place the flour in shallow bowl and the bread crumbs in another.

10) Take the rice balls out of the fridge and one at a time, gently roll them into the flour, then the egg and finally the bread crumbs (make sure the rice balls are coated well with each layer).

11) Place the coasted rice balls on the same baking sheet and pop them in the fridge for about an hour to make sure they are nice and firm.

12) Fill a large pot or a deep fryer with about 3 inches of oil and heat up over medium heat to 375 degrees.

13) Fry the rice balls in the hot oil for about 5 to 6 minutes, transfer them on a paper towel lined platter to drain the excess oil.

Serve immediately!

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Chocolate Swiss Meringue Buttercream Cake

Chocolate- Swiss -Meringue -Buttercream -Cake



Chocolate Swiss Meringue Buttercream Cake







Chocolate Cake:

2 cups all-purpose flour

2 cups granulated sugar

3/4 cup Dutch-processed cocoa powder sifted

2 tsp baking soda

1 tsp baking powder

1 tsp salt

1/2 cup vegetable oil

1 cup buttermilk room temperature

1 cup hot water

2 large eggs room temperature

2 tsp vanilla





Chocolate Swiss Meringue Buttercream:

5 large egg whites

1 1/2 cups granulated sugar

1 1/2 cups unsalted butter room temperature

8 oz good quality dark chocolate chopped, melted, cooled*







Chocolate Cake:

Preheat oven to 350F, grease two 8″ round baking pans and dust with cocoa powder. Line bottoms with parchment.

Place all dry ingredients into the bowl of a stand mixer fitted with a paddle attachment. Stir to combine.

In a medium bowl whisk all wet ingredients (pour hot water in slowly as not to cook the eggs).

Add wet ingredients to dry and mix on medium for 2-3 mins. Batter will be very thin.

Pour evenly into prepared pans. I used a kitchen scale to ensure the batter is evenly distributed.

Bake for 45 mins or until a cake tester comes out mostly clean.

Cool 10 minutes in the pans then turn out onto a wire rack to cool completely.






Chocolate Swiss Meringue Buttercream:


Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.**

Place bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the touch (approx. 3mins). Or registers 160F on a candy thermometer.

Place bowl on your stand mixer and whisk on med-high until the meringue is stiff and cooled (the bowl is no longer warm to the touch (approx. 5-10mins)).

Switch to paddle attachment. Slowly add cubed butter and mix until smooth.***

Add cooled melted chocolate and whip until smooth.





Place a layer of cake on a cake board or plate. Top with approx. 1 cup of buttercream and spread evenly. Place second layer on top and do a thin crumb coat on the cake. Chill for 20mins.

Place 1 cup of frosting on top and spread evenly. Smooth the sides and flatten the top, then use a large offset spatula to do a swirl pattern on top.

Using a piping bag fitted with a 1M tip, pipe rows of frosting around the cake, starting at the bottom. Apply even pressure as you rotate your turntable. Continue working your way up the cake to the top, making sure the seams all align at the back.

Decorate the top with chocolate curls, pearls, and flakes if desired.

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