Looking for Hanukkah ideas? Try this special version of my rice and cheese balls, which landed on the Jewish Food Experience’s “Top 10” List—the fried foods to explore after you’ve had your fill of latkes and sufganiyot. And although these Italian-inspired delicacies make a good fit for the deep-fried holiday, they are delicious anytime. And now you can watch as Emily Landsman and I demo the recipe in this short video Emily created for Jewish Food Experience.
Deep-fried rice and cheese croquettes—the Italians had a great idea for Hanukkah without even knowing it. This specialty known as supplì (SOO-plee) or arancine (ah-rahn-CHEE-neh) is formed with tender risotto, stuffed with cheese (and sometimes meat and vegetables), and then coated and fried. If anything could replace the Friedman family latkes for me as a favored Hanukkah dish, this would be it. My special holiday version, adapted from my recipe in Meatballs and Matzah Balls, nods to the flames and little wisp of smoke of the Hanukkah candles by incorporating smoked Gouda cheese. The risotto balls are best served sizzling out of the pan, but you can keep them warm in a 250-degree oven if needed. Serve with a marinara sauce if you like, but we enjoy them as is. Ingredients Instructions
https://meatballsandmatzahballs.com/blog/2015/11/24/smoked-gouda-risotto-balls/
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