Pimento Cheese Arancini
Pimento Cheese Arancini
4th Ribbon
Ingredients
- 2 Cups White short grain rice Cooked & Cooled
- 2 Eggs
- 1 Cup Breadcrumbs Italian Style
- 1 Tbsp. Parsley Dried
- Oil For Frying
- 1 Cup Marinara Sauce Homemade or store bought
- 16 Ounces Pimento Cheese Musten & Crutchfield
Spoon 2 Tsps. of pimento cheese onto parchment paper and place in the freezer for 20 minutes, making 16 balls.
Instructions
- Place in a large heavy bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
- Combine the rice, 2 Tbsps. of pimento cheese and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
- Form each arancini (ball) by taking a small portion of the mixture, squeezing it firmly and stuffing two chilled pimento cheese balls inside each rice ball. repeat this process to form 8 arancini.
- Whisk together the remaining 1 egg. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
- Once the oil reaches 375℉, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cook throughout.
- Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel lined plate, immediately salt the arancini. Repeat the frying process with the remaining arancini serve with a side of warm marinara sauce.