Card 57 from the 2 in 1 International Recipe Card Collection is often called Mozzarella in Carozza, and it is as popular in some parts of Northern Italy as pizza is in South. Often Mozzarella in Carozza is made without the addition of rice, using toast squares to “house” the cheese instead of the rice batter; this simplified version is, of course, easier on the cook, but less of a novelty for the guest.
The card suggests serving these cheese ball bites with a Collins – any variety of a Collins. The
Italian Rice and Cheese Balls
- 2 eggs lightly beaten
- 1/2 teaspoon oregano
- 1/2 teaspoon thyme
- 2 cups cooked rice drained
- 1 1/2 cups dry bread crumbs
- 1 cup mozzarella cut into 1/2″ cubes
- Oil for deep-frying
Combine eggs, oregano, thyme, and rice, and 1/2 cup dry bread crumbs into mixing bowl; mix well.
Using hands to shape, place 1 tablespoon rice mixture in cupped palm of hand; place cheese cube on top of mixture; add 1 tablespoon rice mixture to form rice ball around cheese cube.
Roll ball in bread crumbs and transfer to plate. Continue with remaining cheese; cover with plastic wrap and refrigerate at least 1 hour.
Shortly before serving, heat 2-3 inches oil in heavy skillet to 375. Deep-fry balls. Drop into oil 3 to 4 at a time; balls will quickly rise to the surface. Turn over with spoon and cook until golden brown, 3-4 minutes. Drain on paper towels. Serve warm.