Ballin' Dishes

Rounders

by Marta Wilson-Barthes

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Published: Mar 26, 2008

This traditional Indian dessert is one happy ending you'll never want to end. Balls of Bisquick and dried milk are rolled up and dropped in a vat of peanut oil before being marinated for two hours in Sitar's homemade sugar and honey syrup. These orbs from the Orient prove you can't go wrong with deep frying.

Compared to regular old bubble tea, this specialty version is even more feng shui. Tapioca balls (aka pearls) of cassava and sweet potato are soaked in sugar water and boiled before being added to a nonfat soy cream latte base. Whether you pour jasmine green or black tea over it, this rosy rendition is perfect for any summer craving (or outfit).

It's not boring — it's arborio. Starchy, creamy and medium-grained, the risotto variety is mixed with sun-dried tomatoes, sautéed onions and parmesan, then cooled and rolled before being stuffed with smoked gouda and dipped in Roselena's secret bread-crumb seasoning. Deep-fried, these Italian rice balls have proven to be a South Philly favorite.

Land and sea come together for this soup that's anything but fishy. Ong's homemade chicken stock is the key element to this multi-ingredient delight. White fish meat (usually snapper or mackerel) is made into a mousse and boiled into ball form before going swimming with seaweed, scallions and garlic oil.

Marinated and grilled in seasonal herbs, these meaty spiced pork morsels are doused with a honey glaze that provides a smoky sweetness. They're served with rice vermicelli and sautéed peanut sauce for dipping.

 

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