Makes 3 dozen
I developed a version of this easy snack for my book Mac & Cheese: 80 Classic & Creative Versions of the Ultimate Comfort Food and now I really prefer them to the traditional balls made from leftover risotto. The crispy yet creamy balls are a perfect foil to a spicy Bloody Mary.
½ pound orzo
⅔ cup chicken stock
Pinch of saffron
¼ cup (½ stick) unsalted butter
1 large shallot, chopped
1 cup all-purpose flour, divided
½ cup heavy cream, heated
¼ cup dry white wine
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
⅔ cup freshly grated Parmesan cheese
Salt and freshly ground black pepper
4 large eggs, well beaten, divided
2 tablespoons whole milk
2 cups panko breadcrumbs
Vegetable oil for frying
Marinara sauce for serving (optional)
Bring a pot of salted water to a boil over high heat. Cook the pasta until it is past al dente and is soft. Drain the pasta and return it to the pot.
Place the chicken stock in a small saucepan, crumble in the saffron, and bring to a boil over high heat. Cook until only ¼ cup remains. Set aside.
Heat the butter in a saucepan over medium-low heat. Add the shallot and cook for 3 minutes, or until the shallot is translucent. Stir in 3 tablespoons of the flour and cook, stirring constantly, for 1 minute, or until the mixture turns slightly beige, is bubbly, and appears to have grown in volume. Increase the heat to medium, and slowly whisk in the reduced stock, cream, and wine. Bring to a boil, whisking frequently. Reduce the heat to low, stir in the parsley and thyme, and simmer the sauce for 2 minutes. Add the cheese to the sauce ¼ cup at a time, stirring until the cheese melts before making another addition. Pour the sauce over the pasta, and stir well. Season with salt and pepper to taste. Place the pasta in a mixing bowl and chill well.
Stir one quarter of the beaten eggs into the pasta mixture. Form balls using 1½-tablespoon portions of the pasta mixture and place them on a sheet of plastic wrap.
Place the remaining flour in a shallow bowl. Combine the remaining eggs with the milk in another shallow bowl, and whisk well. Place the breadcrumbs in a third bowl.
Coat the balls with the flour, shaking to remove any excess. Dip the balls in the egg wash, and then immediately into the breadcrumbs. Pat the balls gently so that the crumbs adhere. Line a baking sheet with plastic wrap and return the balls to the refrigerator for at least 30 minutes, or until ready to cook.
To serve, heat 2 inches of oil in a deep-sided skillet or Dutch oven over high heat to 350ºF. Fry the pasta balls in the hot oil. Be careful to not crowd the pan. Cook for 2 to 3 minutes, turning them gently with a slotted spoon, or until browned. Drain well on paper towels, and serve immediately with marinara sauce for dipping, if desired.
Note: The balls can be fried up to 2 days in advance and refrigerated, tightly covered. Reheat them in a 375ºF oven for 4 to 6 minutes, or until hot.
Variations: Press ½-inch cubes of mozzarella, Gruyère, Swiss, or Cheddar cheese in the center of each ball. Add 3 ounces chopped prosciutto or salami to the pasta.