Rice Balls with Cheese & Pepperoni
Ingredients:
2 cups cooked arborio or white rice (cooled)
1 cup mozzarella cheese (cubed)
1/2 cup diced pepperoni
1/4 cup grated Parmesan cheese
2 large eggs
1/4 cup breadcrumbs (plus extra for coating)
2 tbsp fresh parsley (chopped)
1/2 tsp garlic powder
1/2 tsp dried oregano
Salt and pepper (to taste)
1 cup all-purpose flour (for coating)
1/2 cup breadcrumbs (for coating)
Oil for frying (vegetable or canola)
Directions:
Prepare the Rice Mixture:
In a large bowl, combine the cooked and cooled rice, diced pepperoni, Parmesan cheese, garlic powder, dried oregano, parsley, and one egg. Season with salt and pepper to taste. Mix thoroughly until all ingredients are evenly distributed.
Shape the Rice Balls:
Take a small handful of the rice mixture and flatten it in the palm of your hand. Place a cube of mozzarella cheese in the center, then shape the rice around the cheese to form a ball, making sure the cheese is fully enclosed. Repeat with the remaining rice mixture and cheese cubes.
Prepare the Breading Station:
In one shallow dish, place the flour. In a second dish, beat the remaining egg. In a third dish, add the breadcrumbs. Coat each rice ball first in flour, then dip it into the beaten egg, and finally roll it in breadcrumbs to coat evenly. Set the coated rice balls aside on a plate.
Fry the Rice Balls:
Heat about 2 inches of oil in a deep skillet or saucepan over medium heat. Once the oil is hot (around 350°F/175°C), carefully fry the rice balls in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch. Use a slotted spoon to transfer the rice balls to a paper towel-lined plate to drain excess oil.
Serve:
Serve the rice balls warm with marinara or your favorite dipping sauce on the side.
Prep Time: 15 minutes | Cook Time: 10 minutes | Total Time: 25 minutes
Servings: 12 rice balls
Kcal: 150 per ball (approx.)