2 cups cooked white rice, cooled
1/2 cup grated Parmesan
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.