Fried rice balls with poppy seeds and sesame seeds

Ingredients:

• 2 cups of boiled long-grain rice
• 1 cup grated whole milk mozzarella
• 1/4 cup + 2 tablespoons poppy seed, sesame, and dried onion mixture for sprinkling on bagels
• 1/4 cup green onions, thinly sliced ​​diagonally (about 4 green onions)
• 90 g chilled cream cheese, cut into 12 pieces (about 0.5 tsp each)
• 1 cup flour
• 0.5 tsp garlic powder
• 2 large eggs
• 1.5 cups breadcrumbs (Panko or regular)
• Neutral vegetable oil, avocado or canola, for deep-frying (about 8 cups)

Preparation:

1. In a large Dutch oven or heavy-bottomed saucepan, heat 2 inches of vegetable oil over medium heat to 375°F (190°C) (attach a deep-fry thermometer to the side of the pan). Line a baking sheet with paper towels and place a wire rack on top.
2. In a large bowl, combine the rice, mozzarella, bagel topping, and 2 tablespoons of green onions. Scoop 2 tablespoons of the rice mixture into each bowl and form into 12 balls (if using a dough scoop, press the rice mixture against the side of the bowl to compact it).
3. Wet your hands with water to prevent the rice mixture from sticking to your palms. Working with one rice ball at a time, flatten it into a thick patty, then place one piece of cream cheese in the center. Wrap the cheese in the rice and roll it between your palms to form a tight ball. Place on a plate. Repeat with the remaining rice balls and cream cheese.
4. In a shallow bowl, combine flour, garlic powder, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Beat the eggs with 1 teaspoon water in another shallow bowl. Place the breadcrumbs in a third shallow bowl.
5. Dredge the rice ball in flour and shake off any excess. Using a fork, dip it into the egg mixture and let the excess drip off. Roll in breadcrumbsto coat evenly, then place the ball on a plate. Repeat with the remaining rice balls.
6. Carefully drop 6 rice balls into the hot oil and fry, turning as needed, until golden brown on all sides, about 5 minutes. Remove from the oil with a slotted spoon and transfer to the prepared baking sheet; sprinkle with salt.
7. Heat the oil again to 190°C and fry the remaining rice balls in the same manner. Sprinkle with the remaining 2 tablespoons of green onions and serve immediately.
   
   

   Cooking in an Airfryer

   
   You can also fry arancini in an air fryer. Preheat the air fryer to 175°C (350°F). Fry the arancini balls a few at a time, shaking the basket halfway through to flip them, until golden brown, 8-10 minutes.