Fried Rice Balls 4.000


Gastronomer Mar 30, 2011

Filippo Tommaso Marinetti tweaked traditional recipes in his 1932 "Futurist Cookbook" and gave them new names. He called this dish the Bombardment of Adrianopolis, after a battle in the First Balkan War.

Servings: 4 - 6 appetizer or snack
  • 1/2 cup raw arborio rice
  • 2 cups whole or low-fat milk
  • 1 tablespoon unsalted butter
  • Salt
  • 2 large eggs
  • 12 pitted olives
  • 1 to 2 tablespoons capers, drained and rinsed
  • 4 ounces buffalo mozzarella, cut into 12 equal pieces
  • 6 anchovies, drained
  • 3/4 cup plain dried bread crumbs
  • About 3 cups canola or peanut oil, for frying


Combine the rice and milk in a medium saucepan; bring to a boil over medium-high heat, adding the butter and salt to taste after about 10 minutes. Cook for a total of 18 to 20 minutes, until the rice is soft and sticky.

Transfer to a mixing bowl; beat in one of the eggs while the rice is still hot. Let cool.

Divide the rice into 12 portions of equal size. Incorporate a small piece of mozzarella, half an anchovy, one olive and a few capers (to taste) into each portion of rice. Mold each portion into a ball.

Beat the remaining egg and place it in a deep dish. Place the bread crumbs in another dish.

Line a plate with paper towels, or place a wire rack inside a rimmed baking sheet.

Heat the oil in a large, shallow skillet over medium-high heat so the oil reaches 350 degrees.

Meanwhile, dip each rice ball first into the beaten egg and then into the bread crumbs.

Add 2 or 3 balls at a time to the hot oil; fry for 2 to 3 minutes, using a slotted spoon to gently move or turn them to promote even browning. Use the spoon to transfer them to the paper-towel-lined plate or the wire rack to drain. Repeat to fry all of the balls.

Serve hot.

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Recipe Source

Adapted by Gastronomer Andreas Viestad from a recipe in Marinetti's "Futurist Cookbook" (Bedford Arts, 1932).

Tested by Sarah Meyer Walsh.

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