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| Prep Time | 15 |
| Cook Time | 55 |
| Servings |
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Ingredients
- 1 1/2 Sticks Butter
- 1 1/2 Cups Sugar
- 2 Cups Ricotta Cheese Full Fat
- 1 Teaspoon Pure Vanilla Extract
- 3 Large Eggs Room Temperature
- 1 Zest & Juice of a Large Lemon
- 1/2 Teaspoon Baking Soda
- 1/2 Teaspoon Salt
- 1 1/2 Cups All Purpose Flour
- Powdered Sugar For Dusting
Ingredients
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Instructions
- Preheat oven to 350F
- Combine butter and sugar until smooth, add in ricotta and mix until fluffy
- Add in eggs, mix until fully combined. Add in lemon zest and juice, and vanilla extract
- Once fully combined add baking soda, salt, and flour. Mix well and scrape sides to ensure all ingredients are mixed in.
- Pour batter into non stick, buttered loaf pan. Cook for apprx. 50-60 minutes - internal temperature should be apprx. 210F
- Once cooled, dust with powdered sugar
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| Servings |
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Ingredients
- 750 Grams Package Italian white short rice cook rice in two cups of water
- 1/2 Cup Chicken broth can use plain or vegetable for vegetarians
- 1 Tablespoon Salt
- 500 Grams Ricotta Cheese Regular or Light
- 1/2 Cup Grated Parmesean Cheese
- 1 Large Egg
- 1/2 Mozarella
For Coating
- Seasoned Breadcrumbs
- 1/3 Cup Milk
- 2 Eggs
Ingredients
For Coating
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Instructions
- Cook rice in 2 cup water, 1 TBLS salt and 1/2cup chicken or plain broth (unsalted) cook until water is absorbed and rice is cooked. No excess water (vegetarians can omit broth) Put rice in fridge to cool. Rice must be COLD
- Cut mozzarella into 1 inch cubes for middle insertion
- Mix ricotta and parmesean cheese
- Mix COLD cooked rice, egg, riccotta and parmesean cheese. Form your rice balls And place 1 inch mozarella cube inside (filling)
- One plate seasoned breadcrumbs (if plain add some Italian seasoning flakes to bread crumbs)
- One bowl with 2 beaten eggs and 1/3 cup milk, mixed for dipping formed rice ball
- Dip riceball in egg mixture then roll in breadcrumbs, place in bowl to be able to cool in fridge again before frying
- Preferably use deep fryer to cook, or pan that is narrow and deep enough to submerge rice balls to fry - fry in vegetable or canola oil (oil should be heated to apprx. 375F) repeat until done, cool on paper towels to absorb excess oil
