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Eggplant Arancini (Italian Fried Rice Balls)
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These Italian fried rice balls are one-bite perfection! Stuffed with tomato-soaked eggplants and mozzarella cheese, then deep-fried, these arancini gave fans hand over foot! Katie Quinn shows you how to make this dish from her cookbook, Cheese, Wine, and Bread, which was featured on everything from the TODAY show to the Rachael Ray Show, Food52 to the Wall Street Journal, and beyond. Katie lived in Italy for a year and is an Italian-American dual-citizen, so this recipe has a special place in her heart, and she's sure you'll fall in love with it, too...whether you stick with this traditional filling, or get innovative by cleaning out the fridge when you're making your version.
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