These golden, crispy rice balls are crunchy on the outside and soft, cheesy, and fragrant on the inside. A perfect appetizer or snack for parties and cozy gatherings.
Ingredients
- 2 cups cooked long-grain rice, cooled
- 1 large egg
- ¾ cup shredded sharp cheddar (or mix with Parmesan for extra flavor)
- 3 tbsp finely chopped fresh parsley or basil
- ½ tsp garlic powder (optional)
- ½ cup breadcrumbs or panko for coating
- ¼ cup all-purpose flour, for dusting
- Vegetable oil, for frying
- Salt and pepper, to taste
Instructions
In a large bowl, combine the cooled rice with the egg, shredded cheese, chopped herbs, garlic powder, and a pinch of salt and pepper. Stir until the mixture is fully combined.
Form the mixture into small, compact balls, about the size of a golf ball. Lightly roll each in flour, then coat with breadcrumbs for an extra crunchy exterior.
Heat 1–2 inches of vegetable oil in a skillet over medium heat. Fry the rice balls in batches until golden brown and crispy, about 3–5 minutes, turning occasionally. Drain on paper towels.
Serve warm. The result is a crispy exterior with a melty, cheesy interior, enhanced by fresh herbs—absolutely irresistible!
