Greek Spinach Rice Balls
Savor the irresistible flavors of Mediterranean cuisine with these crispy and golden Greek Spinach Rice Balls, the perfect appetizer for any gathering! Packed with fluffy white rice, vibrant spinach, tangy feta cheese, and the nutty richness of Parmesan, these bite-sized delights are seasoned with fresh herbs like dill and parsley for an authentic burst of Greek flavor. A crisp breadcrumb coating gives them an addictive crunch, while the tender, cheesy center melts in your mouth. Easy to prepare in just 35 minutes, these delectable rice balls are fried to perfection and pair beautifully with a side of creamy tzatziki or a refreshing squeeze of lemon. Whether you’re hosting a party or craving a comforting snack, this recipe delivers a restaurant-quality appetizer right from your kitchen.
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 1 cup frozen spinach, thawed and squeezed dry
- 1 cup feta cheese, crumbled
- 1 cup Parmesan cheese, grated
- 2 units large eggs
- 2 cloves garlic, minced
- 2 tablespoons fresh dill, chopped
- 2 tablespoons fresh parsley, chopped
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup all-purpose flour
- 1 cup panko breadcrumbs
- 0.5 cup breadcrumbs
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cooked white rice, thawed and squeezed spinach, feta cheese, Parmesan cheese, eggs, minced garlic, fresh dill, parsley, salt, and black pepper. Mix until well combined.
Using your hands or a small scoop, shape the mixture into bite-sized balls, about 1.5 inches in diameter. Place on a baking sheet lined with parchment paper.
In a shallow bowl, add the all-purpose flour. In a second shallow bowl, lightly beat the remaining egg. In a third shallow bowl, mix together the panko breadcrumbs and standard breadcrumbs.
Dredge each rice ball in the flour, then dip it into the beaten egg, and finally roll it in the breadcrumb mixture to coat evenly. Repeat for all the rice balls.
Heat vegetable oil in a deep skillet or heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C).
Fry the rice balls in batches, turning occasionally, until they are golden brown and crispy, about 2-3 minutes per batch.
Use a slotted spoon to transfer the fried rice balls to a plate lined with paper towels to drain any excess oil.
Serve warm as an appetizer with a side of tzatziki sauce or a squeeze of lemon.
Nutrition Facts
Calories |
6266 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 566.2 g | 726% | |
| Saturated Fat | 121.3 g | 606% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 652 mg | 217% | |
| Sodium | 7366 mg | 320% | |
| Total Carbohydrate | 241.1 g | 88% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 12.8 g | ||
| Protein | 115.0 g | 230% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 2508 mg | 193% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 1743 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
