Description
These delicious Rice Balls with Cheese and Pepperoni are a crispy, cheesy appetizer perfect for parties or snack time. The rice mixture is seasoned with Italian herbs and garlic, stuffed with mozzarella and pepperoni, then breaded and fried to golden perfection. Served warm with marinara sauce, they’re an irresistible Italian-American treat.
Ingredients
Scale
Rice Ball Mixture
- 2 cups cooked and cooled white rice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup finely chopped pepperoni
- 3/4 cup shredded mozzarella cheese
- 1 large egg (for the mixture)
Breading Station
- 1/2 cup all-purpose flour
- 1 large egg (beaten)
- 1 cup Italian-style breadcrumbs
For Frying
- Vegetable oil (about 2 inches for frying)
Instructions
- Prepare the rice mixture: In a large bowl, combine the cooked and cooled white rice, grated Parmesan cheese, garlic powder, Italian seasoning, salt, pepper, chopped pepperoni, shredded mozzarella cheese, and one beaten egg. Mix thoroughly until all ingredients are well incorporated.
- Shape the rice balls: Using your hands, form the mixture into golf ball-sized balls. Place the formed balls onto a baking sheet and refrigerate them for 20 to 30 minutes. This chilling step helps the rice balls hold their shape during frying.
- Set up breading station: Arrange three shallow bowls – one with all-purpose flour, one with the remaining beaten egg, and one with Italian-style breadcrumbs. This will ensure each rice ball gets a proper breading coating.
- Bread the rice balls: Take each chilled rice ball and roll it first in the flour, shaking off any excess. Then dip it into the beaten egg, ensuring full coverage, and lastly coat it evenly with breadcrumbs. Place the breaded rice balls on a clean tray for frying.
- Heat the oil: Pour about 2 inches of vegetable oil into a heavy-bottomed pot and heat it over medium heat until it reaches 350°F (175°C). Use a thermometer to maintain the correct frying temperature for optimal crispiness and even cooking.
- Fry the rice balls: Carefully add the breaded rice balls to the hot oil in batches, ensuring not to overcrowd the pot. Fry them for 2 to 3 minutes per side, or until they turn golden brown and crispy on all sides.
- Drain the excess oil: Using a slotted spoon, remove the fried rice balls from the oil and place them on a paper towel-lined plate to drain off excess oil.
- Serve warm: Serve the rice balls warm with marinara sauce on the side for dipping, making a perfect appetizer or snack.
Notes
- For a spicier twist, substitute regular pepperoni with hot pepperoni or sprinkle a pinch of red pepper flakes into the rice mixture.
- For a lighter alternative, air fry the breaded rice balls at 375°F for 10 to 12 minutes instead of deep frying.
- Ensure the rice is completely cooled before mixing to help the rice balls hold together during shaping and frying.
