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Filled Rice Fritters
Filled Rice Fritters
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Prep Time:
1 hour
Total Time:
1 hour 20 minutes
Crispy Arborio rice fritters stuffed with cheese, mushrooms, and ham - perfect for any party!
Ingredients:
  • 5 cups Progresso™ chicken broth
  • 2 cups uncooked Arborio rice
  • 2 eggs, beaten
  • 1/4 cup freshly grated imported Parmesan cheese
  • 1 tablespoon butter or margarine, softened
  • 48 cubes (1/2 inch) mozzarella cheese
  • 1/4 cup 1/4-inch cubes imported prosciutto or fully cooked ham (about 2 ounces)
  • 1/4 cup 1/4-inch cubes mushrooms
  • 1 cup Progresso™ Italian-style dry bread crumbs
  • Vegetable oil
Instructions:
  • Bring the broth and rice to a boil in a 3-quart saucepan. Reduce the heat, cover, and simmer for about 20 minutes until the liquid is absorbed (avoid lifting the cover or stirring). Spread the cooked rice on an ungreased cookie sheet to cool.
  • Combine rice, eggs, Parmesan cheese, and butter into a mixture. Form into 1 1/2-inch balls. Stuff each ball with 1 cube mozzarella cheese, 1 cube prosciutto, and 1 cube mushroom, then reshape to cover them entirely. Roll balls in bread crumbs until fully coated.
  • Preheat 2 inches of oil in a deep fryer or Dutch oven to 375°F. Fry 5-6 fritters at a time for about 2 minutes until they are deep golden brown, then place them on paper towels to drain.

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