Praline Poke Cake
"This Southern cake is always quick to disappear at parties and potlucks," ~ Baking Beauty. Filled…Get Recipe
Bringing a Creole twist to an Italian treat! These Italian rice balls by Chef Ryan André are made with Creole flavors, stuffed with savory mozzarella, coated in breadcrumbs and deep fried … a perfect appetizer or side dish for your next meal.
4 Tablespoons Butter
1 Cup Small Yellow Onions, Diced
3 Tablespoons Garlic, Minced
1 Cup White Wine
2 Boxes Tony’s Creole Yellow Rice Dinner Mix
5 Cups Chicken Broth
2 Tablespoons Sugar
3 Tablespoons Parsley, Chopped
1 Cup Mozzarella, Shredded
3 Eggs, Beaten
1 Cup Romano Cheese, Grated
1 1/3 Cups Panko Breadcrumbs
1 Block (8 Ounces) Mozzarella
Oil for Frying
2 Cups Flour
1 Can (8 Ounces) Italian Panko Breadcrumbs
Make sure your hands are damp while forming arancinis to keep rice from sticking to your hands.
Bring a little spice to your email inbox with Tony Chachere's Creole Club!