Southern Style Arancini

arancini, cheese, middlins, rice, rice balls, rice grits -

Southern Style Arancini

1 Batch Garlic Cheese Breakfast Rice Grits (Cooled)(See recipe on website)
• ¼ cup flour
• ½ cup water, divided
• 2 cups well-seasoned panko bread crumbs
• Good pimiento cheese (homemade is best) or cubes of your favorite cheese (Pepper Jack, Colby Jack, or Smoked Gouda would work well).
• Oil for frying

This recipe works best with leftover garlic cheese breakfast grits. The grits need to be cooled in a refrigerator for at least an hour before beginning.
Place well-seasoned panko breadcrumbs in a shallow dish. In a small bowl, whisk ¼ cup flour with ¼ cup water to make a smooth paste. Then whisk in an additional ¼ cup water to form a slurry.
Scoop about ¼ cup garlic cheese rice grits into one hand and form it into a flat disk. Place a rounded teaspoon of pimiento cheese (or one cube of cheese) into the center of the disk. Form rice grits into a sphere with the cheese in the center.
Roll the sphere in the flour slurry. Then roll it in the breadcrumbs. Transfer to a baking sheet lined with parchment paper. Repeat with remaining ingredients.
Heat oil to 375 degrees. Fry rice balls until golden brown and transfer to a paper-towel lined plate, allowing the rice balls to drain. Serve while warm. Store leftovers in the refrigerator and reheat in a 350 degree oven.