Parmesan Rice Balls
Crispy on the outside and irresistibly gooey on the inside, Parmesan Rice Balls are the ultimate crowd-pleasing appetizer. These golden delights are crafted from tender cooked white rice, rich Parmesan cheese, and a surprise center of melty mozzarella, making every bite a cheesy sensation. Coated in a perfectly seasoned breadcrumb crust and fried to perfection, they offer a satisfying crunch with each bite. Easy and fun to make, these rice balls are rolled, dipped, and coated in a quick three-step breading process before being fried until beautifully golden. Perfect for parties, game days, or as a comforting snack, they pair wonderfully with a side of marinara sauce or your favorite dip. Ready in just 35 minutes, Parmesan Rice Balls are a flavorful way to elevate leftover rice into delicious bites of gourmet indulgence!
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 0.75 cups Parmesan cheese
- 100 grams mozzarella cheese, cubed
- 2 large eggs
- 0.5 cups all-purpose flour
- 1 cup breadcrumbs
- 2 tablespoons milk
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 2 cups vegetable oil (for frying)
Instructions
In a large mixing bowl, combine the cooked rice, Parmesan cheese, salt, and black pepper. Mix thoroughly.
Crack one of the eggs into the rice mixture and stir until everything binds together.
Take a small handful of the rice mixture and flatten it slightly in the palm of your hand. Place a cube of mozzarella cheese in the center and carefully shape the rice mixture around it to form a ball. Repeat until all the rice mixture is used.
In three separate shallow dishes, prepare the coating assembly line: one for all-purpose flour, one for breadcrumbs, and one for the remaining egg whisked with milk.
Roll each rice ball lightly in flour, then dip it in the egg wash, and finally coat it in breadcrumbs. Repeat until all the rice balls are coated.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat to about 350°F (175°C).
Fry the rice balls in batches, turning occasionally, until golden brown and crispy on all sides, about 3-4 minutes per batch.
Using a slotted spoon, transfer the fried rice balls to a plate lined with paper towels to drain excess oil.
Serve warm with marinara sauce or your favorite dip for a delicious appetizer.
Nutrition Facts
Calories |
5866 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 533.1 g | 683% | |
| Saturated Fat | 98.5 g | 492% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 4933 mg | 214% | |
| Total Carbohydrate | 228.5 g | 83% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 9.6 g | ||
| Protein | 89.0 g | 178% | |
| Vitamin D | 2.4 mcg | 12% | |
| Calcium | 1369 mg | 105% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 441 mg | 9% | |
*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.
