질문하기
Roman fried rice croquettes with a molten mozzarella heart are the city's favorite street snack. This protein-packed mediterranean bite is family-friendly and excellent for freezer meal prep.
In a heavy pan over medium heat, sauté minced onion in olive oil for 3–4 minutes until translucent but not browned.
Stir in Arborio rice and toast for 1–2 minutes, then add crushed tomatoes and 1½ cups hot water. Cook, stirring frequently, on medium-low until all liquid is absorbed (15–18 minutes) and rice is al dente.
Remove from heat, fold in grated Parmesan, salt, and black pepper. Spread rice mixture on a tray to cool completely (this prevents soggy croquettes).
Divide cooled rice into 6 portions. Flatten each in your palm, place a chunk of mozzarella in the center, and tightly seal rice around the cheese.
Dust each ball in flour, dip into lightly beaten egg, then coat thoroughly with breadcrumbs.
In a high-sided pan, heat 1 inch of vegetable oil to 350°F over medium heat. Fry croquettes in batches, turning gently, for 3–4 minutes until deep golden brown and crisp. Drain on paper towels and rest 2 minutes before serving to allow cheese center to set slightly.
