Potato Rice Balls
Crispy on the outside and irresistibly cheesy on the inside, Potato Rice Balls are the ultimate comfort food with a gourmet twist. This easy-to-make appetizer combines creamy mashed potatoes, fluffy white rice, and a savory mix of mozzarella and Parmesan cheeses, seasoned with garlic and fresh parsley for a burst of flavor in every bite. Coated in golden breadcrumbs and fried to perfection, these bite-sized delights are both crunchy and soft, making them a hit at parties, game nights, or family dinners. Serve these indulgent treats with your favorite dipping sauce—marinara, ranch, or aioli—for a crowd-pleasing snack or side dish that’s sure to disappear in no time. Perfect for turning pantry staples into an impressive, restaurant-quality dish, this recipe is as fun to make as it is to eat! Keywords: Potato Rice Balls recipe, cheesy appetizers, crispy fried snacks, easy party food.
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Recipe Information
Ingredients
- 3 medium Potatoes
- 1.5 cups Cooked white rice
- 1 cup Shredded mozzarella cheese
- 0.25 cup Grated Parmesan cheese
- 2 tablespoons Fresh parsley (chopped)
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Salt
- 0.5 teaspoon Garlic powder
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 cup Breadcrumbs
- 2 cups Vegetable oil (for frying)
Instructions
Peel the potatoes and cut them into chunks. Place them in a pot of salted water and bring to a boil. Cook the potatoes until tender, about 12–15 minutes. Drain and mash them until smooth. Let cool slightly.
In a mixing bowl, combine the mashed potatoes, cooked rice, mozzarella cheese, Parmesan cheese, parsley, black pepper, salt, and garlic powder. Mix well until all ingredients are evenly incorporated.
Form the potato-rice mixture into small balls, about the size of a golf ball. Set aside on a plate or tray.
Set up a breading station: Place the flour in one bowl, beat the eggs in a second bowl, and put the breadcrumbs in a third bowl.
Coat each potato rice ball in flour, dip it into the beaten eggs, and roll it in breadcrumbs until fully coated. Repeat with all the balls.
Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).
Fry the balls in batches, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden brown and crispy.
Using a slotted spoon, transfer the fried balls to a plate lined with paper towels to drain any excess oil.
Serve warm with your favorite dipping sauce, such as marinara, ranch, or aioli.
Nutrition Facts
Calories |
6157 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 520.4 g | 667% | |
| Saturated Fat | 90.5 g | 453% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 472 mg | 157% | |
| Sodium | 4784 mg | 208% | |
| Total Carbohydrate | 331.0 g | 120% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 15.4 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 1283 mg | 99% | |
| Iron | 19.7 mg | 109% | |
| Potassium | 3595 mg | 76% | |
*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.
