March 03, 2018 08:59 AM

Augie Vitiello, of Augie's Restaurant in Ballston Spa, makes his take on that Italian classic - Arancini.

Fried Italian Rice Balls, Arancini.

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4 cups of cooked rice (cooled)

1 cup of diced salami, pepperoni, prosciutto, and supresatta.

1 cup duced mozzarella, and provolone cheese

1/4 parmigiana cheese

1/4 cup ricotta

Fresh basil to taste

2 table spoon breadcrumbs


In a large mixing bowl combine all of the ingredients. Mix well until everything comes together. With your hands form the rice mixture into the size of a tennis ball. Bread the rice balls in the traditional breading method first in flower then in a egg wash and finally into seasoned breadcrumbs. Preheat your oil in a deep frying pot. Once oil reaches 350° gently place the breaded rice balls into the oriole cook until golden brown and frequently move them in the oil with a slotted spoon. Once golden brown remove from oil and served with a simple marinara sauce.


Joel Landas

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