Arancini (Italian Rice Balls) - cooking recipe

Ingredients

3 eggs
2 1/2 cups cooked rice (preferably short grain or aborio rice)
1/3 cup butter, melted
2/3 cup grated parmesan cheese or 2/3 cup romano cheese
1 teaspoon fresh minced garlic (or 1/2 - 1 teaspoon garlic powder) (optional)
1/4 cup chopped fresh parsley or 1 -2 teaspoon dried parsley
2 teaspoons seasoning salt
1 -2 teaspoon ground black pepper
3 ounces mozzarella cheese (cut into small cubes)
oil, for deep-frying
COATING
2 eggs, beaten
flour, for coating
1 cup fine dry breadcrumb

Preparation

In a bowl lightly beat 2 eggs.
Stir in cooked rice, melted butter, Parmesan cheese, garlic (if using) parsley, seasoned salt and pepper.
Cover and refrigerate for 30 minutes.
Roll into 1-1/2-inch balls.
Press a cheese cube into each ball then reshape rice balls.
Place the flour into a small bowl.
Whisk 2 eggs in a small bowl.
Place the dry breadcrumbs in a small bowl.
Dip each ball into flour, then into the egg and then lastly into the breadcrumbs.
Heat oil to 375 degrees, then fry rice balls until golden brown (about 4 minutes).
Drain on paper towels.