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1
In a saucepan bring 2-1/2 cups water to a boil.
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2
Add the rice and cook for 15 minutes.
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3
The rice should still be quite firm.
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4
Drain and transfer to a bowl.
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5
Lightly beat 1 of the eggs and add to the rice, along with the grated cheese, parsley, 2 tbsp.
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6
of the tomato sauce, and salt and pepper.
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7
Mix well.
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8
Chill the mixture in the refrigerator for approximately 15 minutes.
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9
In another bowl mix the mozarella cheese, prosciutto or ham, and the remaining 2 tbsp.
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10
tomato sauce.
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11
With floured hands, divide the rice mixture into 8 or 10 portions and roll each portion into a ball the size of a small orange.
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12
Poke a hole into the center of each ball with your finger and insert about 1-1/2 tbsp.
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13
of the mozzarella mixture.
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14
Reshape and smooth the balls to enclose the filling.
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15
In a shallow dish beat the 2 remaining eggs.
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16
Spread the bread crumbs on a plate.
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17
Dip the balls into the eggs, turning to coat well.
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18
Roll the balls in bread crumbs to coat evenly.
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19
Then let them dry on a plate for approximately 45 minutes.
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20
In a deep-fryer or deep heavy pan, heat peanut oil to 375F.
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21
Fry the balls until they are golden brown on all sides.
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22
Drain on brown paper and serve immediately with lemon wedges or the fresh tomato sauce.
