Fried rice balls with cheese and pomegranate seeds
6 servings
60 minutes
Fried rice balls with cheese and pomegranate seeds are an exquisite dish of Chinese cuisine, combining a tender creamy texture inside with a crispy golden crust outside. These balls are made from aromatic Arborio rice soaked in white wine and rosemary, then enriched with butter and Parmesan. The filling of Fontina cheese and fresh pomegranate seeds adds a sweet freshness and pleasant tartness to the dish. After double breading in breadcrumbs and egg mixture, the balls are fried to an appetizing crunch. They can be served as an appetizer accompanied by a delicate sauce or fresh herbs. This dish is perfect for festive tables, surprising guests with its harmony of flavors and elegance in presentation.
1
Heat grape seed oil in a saucepan over medium heat. Add 1 cup of finely chopped onion and sauté until soft for 7 minutes. Then add rice and sauté for a couple more minutes, stirring.
- Grape seed oil: 2 tablespoons
- Onion: 1 head
- Arborio rice: 500 g
2
Remove from heat and pour in the wine. Place on high heat and let it reduce by half, about 3 minutes. Then add 2 cups of water and add rosemary. Cook, stirring, until the water evaporates. Then add another 2 cups of water and simmer for about 20 minutes until the rice is cooked. Remove the rosemary sprigs.
- Dry white wine: 1 glass
- Water: 6 glasss
- Fresh rosemary: 3 stems
3
Mix parmesan and butter, add salt and pepper. Chill for 2 hours to overnight.
- Grated Parmesan cheese: 120 g
- Butter: 2 tablespoons
- Coarse salt: to taste
- Freshly ground black pepper: to taste
4
Transfer the rice to a bowl and mix in the cheese and pomegranate seeds. Roll small balls from the mixture and place them on a clean baking sheet.
- Fontina cheese: 120 g
- Pomegranate seeds: 1 glass
5
Pour breadcrumbs onto a plate. In a small bowl, lightly beat the eggs with 1 tablespoon of water. Roll the balls in the breadcrumbs, then in the egg, and back in the breadcrumbs. Place them back on the baking sheet.
- Crushed breadcrumbs: 4 glasss
- Chicken egg (large): 4 pieces
6
Heat about 8 cups of sunflower oil over medium heat to 180 degrees. Fry the balls in batches until golden brown for about 2.5 minutes. Transfer to paper towels and salt.
- Sunflower oil: to taste
- Coarse salt: to taste