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Rice Balls - from Camille's

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From the menu of . . . Camille's
1186 N. Highland Ave., Atlanta

Note: This restaurant is no longer open.

Q: I would love to have the recipe for the rice balls from Camille's in Virginia-Highland. They are fabulous!
- Julia McGann, Atlanta

A: When Bob and Camille Sotis moved to Atlanta in the 1970s, they missed the Italian food of their hometown of Brooklyn, N.Y., so much, they opened Camille's. The bistro-type eatery has been a Virginia-Highland mainstay for 16 years. The rice balls, which have been on the menu the whole time, were a specialty of Bob's mother, who is from southern Italy. They are served as an appetizer on a bed of lettuce with a marinara dipping sauce.

Hands on time: 25 minutes  Total time: 50 minutes  Serves: 12


    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.

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