Rice Balls

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Rice Balls

Rice Balls

Rice Balls


2 cups cooked white rice, cooled

1/2 cup grated Parmesan

3 eggs

8 small cubes fresh mozzarella

1 cup Italian-style breadcrumbs

Oil, for frying

1 cup marinara sauce


Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.

Combine the rice, Parmesan and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.

Form each rice ball by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball. Repeat this process to form 8 rice balls.

Whisk together the remaining 2 eggs. Dip each rice ball in the eggs and then in the breadcrumbs, shaking off any excess.

Once the oil reaches 375ºF, add 2 or 3 of the breaded rice balls to the pot and fry them until golden brown and cooked throughout.

Use a slotted spoon to remove the fried rice balls from the pot and transfer them to a paper towel-lined plate. Immediately salt the rice balls. Repeat the frying process with the remaining rice balls.

Serve warm with a side of warm marinara sauce.


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