Recipe: Gluten-Free Fried Pastina Balls

Arancini's long lost cousin! Recipe developed using Lil Pastina, this may not work using a different brand. 

Yield: 13 balls 

To make the pastina:

• 4.5 cups of water or broth
• 2 cups of lil pastina
• Salt and pepper to taste
• 2 tbsp of butter, optional
• 1/2 cup of fresh herbs, optional

Instructions

• Start by combining 2 cups of lil pastina and 2 cups of water or broth in a large pot over medium heat. Stir frequently and add another 2-2.5 cups of liquid in intervals as it thickens.
• Cook for a total of 12-15 minutes. Your pastina should be al dente and you should have a thick sauce.
• Take it off the heat and fold in butter and fresh herbs, if desired.
• Spread the pastina on a half sheet tray and let it come to room temperature.
• Once cooled, let it rest in the fridge for a few hours to overnight.

To make the balls:

• 2 cups of white rice flour
• 2 eggs whisked with a little water (sub oil if egg-free, maybe even a batter instead)
• 2 cups of panko, salt, pepper, garlic powder (sub for other breadcrumbs, herbs, and spices if you want)
• Filling(s) of choice (mozzarella, ragu, marinara with peas, etc)
• Herbs, parmigiano, and sauce for serving (optional) 

Instructions:

• Prepare your filling & dredge station.
• Take about 2 heaping tablespoons of the cooled pastina and form it into a pocket.
• Add your filling of choice then top of another tablespoon of pastina.
• Press it into a nice ball, a bit smaller than a baseball (note, feel free to play with sizes here if you’re curious).
• Once all the balls are made, follow the dredge station: flour, egg, breadcrumbs.
• In a heavy bottom pot, bring your oil of choice to 325 degrees F. 
• If shallow frying, rotate the balls every few minutes until all sides are golden brown and crispy. If deep frying, carefully submerge the balls in the oil and fry until golden brown and crispy. 
• Serve warm with fresh herbs, parmigiano, and sauce to dip (all optional).