Cheesy Rice Balls (Print)

Italian-style rice balls with a cheesy triple filling, fried till perfectly crispy. A smart way to use extra risotto!

# Ingredients:

→ For Rolling the Balls

01 - ½ Teaspoon black pepper
02 - 1 Teaspoon salt
03 - ¼ Teaspoon red chili flakes, optional
04 - ¼ Teaspoon dried thyme
05 - ½ Pound mozzarella cheese, diced small
06 - 1 Cup freshly grated parmesan cheese
07 - 2 Cups cooked and cooled rice
08 - 2 Cups ricotta cheese
09 - 3 Cups vegetable or canola oil for deep frying

→ For the Crispy Coating

10 - 2 Cups seasoned or plain breadcrumbs
11 - 3 eggs, whisked lightly
12 - ½ Teaspoon black pepper
13 - ¾ Cup plain flour
14 - 1 Teaspoon salt

# Steps:

01 - Combine rice, mozzarella, ricotta, parmesan, salt, pepper, thyme, and chili flakes (if using) in a big bowl. Make sure the mixture is sticky enough to hold together for shaping. If it's loose or crumbly, mix in some extra ricotta.
02 - Grab a chunk of the rice mix, about the size of your palm, and roll it into a ball roughly as big as a golf ball. Put the balls on a baking tray lined with parchment. Repeat until there's no mix left.
03 - Cover the tray with plastic wrap and pop it in the fridge for at least half an hour—or up to six hours—before you move on.
04 - Get 3 bowl stations ready: one with beaten eggs, another with flour mixed with salt and pepper, and the last with breadcrumbs.
05 - Take the cooled balls and line up a second parchment-lined tray. Roll one ball in flour (shake off extra), soak it in the egg wash, and then roll it in breadcrumbs till fully coated.
06 - Pour enough oil into a sturdy pot to create at least an inch depth. Heat it on medium until it reaches 350°F. You should see gentle bubbles but no smoke. Lay paper towels on plates to drain the fried balls.
07 - Carefully drop the rice balls in the hot oil and cook for 2–3 minutes per side. Work in batches of no more than 6. If they brown too fast, lower the heat and cool the oil before frying more.
08 - Move the fried balls to the paper towel-lined plates and let them sit for a few minutes. They're best served warm with marinara for dipping!

# Notes:

01 - To keep frying consistent, maintain the oil temperature at around 350°F.
02 - Can be prepped and stored in the fridge before frying.
03 - Great way to spice up leftover risotto!

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