- 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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