1 cup uncooked rice
1 1/2 cups finely chopped pepperoni
2 1/2 cups shredded mozzarella
3/4 cup grated Parmesan cheese
1 large egg
8 ounces ricotta cheese
1/2 teaspoon ground black pepper
Egg wash made by whisking together 2 large eggs and 3 tablespoons water
2 cups herbed bread crumbs
Vegetable oil for frying
Cook and drain rice, then set aside to cool. Place finely chopped pepperoni in a large bowl. Add mozzarella, Parmesan, egg, ricotta, black pepper and rice and mix well. Refrigerate until ready to fry. To prepare: Roll portions of rice mixture into golf-ball size balls. Dip in egg wash, then dredge to coat liberally with herbed bread crumbs. Fry in deep fryer set to 350 degrees until golden brown, about 1 to 1 1/2 minutes. Serve with marinara sauce on the side. Per serving: 422 calories (percent of calories from fat, 61), 16 grams protein, 25 grams carbohydrates, 1 gram fiber, 29 grams fat, 62 milligrams cholesterol, 611 milligrams sodium. Makes 12 appetizer servings (about 48 pieces)
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