In a large bowl, stir together the rice, 1 egg, Parmesan, peas, salt and pepper. Using your hands, form the mixture into 1-inch round balls. Gently push a cube of fontina cheese in the center of each ball, make sure to seal the ball all around the cube of cheese.
Roll each ball in bread crumbs and then place it on a baking sheet. Once finished, place a parchment-lined baking sheet in the freezer for 30 minutes so the rice balls will firm up.
While the rice balls are freezing and firming up, heat about 2 inches of oil in a large pot. You want it to be between 325 and 350 degrees F. Add 2 to 3 rice balls to the oil at one time and fry them until golden on all sides, about 3 to 4 minutes per side. Remove with a slotted spoon and place on a paper towel-lined plate to remove excess oil. Repeat this process until all of the rice balls are cooked.
Serve with marinara and a side salad.
Tip: These can be baked but they won’t be exactly the same. The exterior won’t be as crisp, which is one of the best parts. You take a bite and it crunches and in the center — melty cheese!
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