What’s For Dinner?
Rice Balls - from Camille's
(First star is lowest, fourth star is highest)
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
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.