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Rice Balls with Cheese and Pepperoni Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 239 reviews
  • Author: Kimberly
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes
  • Yield: 12 rice balls
  • Category: Appetizer
  • Method: Frying
  • Cuisine: Italian-American
  • Diet: Kid-Friendly

Description

Delicious and crispy Rice Balls with Cheese and Pepperoni, featuring a flavorful blend of cooked rice, Parmesan, mozzarella, and savory pepperoni. These golden-fried Italian-American appetizers are perfect for parties or a tasty snack, served warm with marinara sauce for dipping.

Ingredients

Main Ingredients

  • 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
  • 2 large eggs (divided)
  • 1/2 cup all-purpose flour
  • 1 cup Italian-style breadcrumbs
  • Vegetable oil for frying

Instructions

  1. Mix Ingredients: In a large bowl, combine the cooked and cooled 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.
  2. Form Rice Balls: Using your hands, shape the rice mixture into golf ball-sized balls. Place these on a baking sheet and refrigerate for 20 to 30 minutes to help them hold their shape during frying.
  3. Prepare Breading Station: Set up three shallow bowls: one with the all-purpose flour, one with the remaining beaten egg, and one with the Italian-style breadcrumbs.
  4. Bread the Rice Balls: Roll each rice ball first in flour, then dip into the beaten egg, and finally coat evenly with breadcrumbs. Make sure each ball is fully covered to ensure a crispy exterior when fried.
  5. Heat Oil: Pour approximately 2 inches of vegetable oil into a heavy-bottomed pot and heat over medium until it reaches 350°F (175°C), ideal for frying.
  6. Fry Rice Balls: Fry the breaded rice balls in batches to avoid overcrowding, cooking each side for 2 to 3 minutes or until golden brown and crispy. Use a slotted spoon to carefully turn and remove them from the oil.
  7. Drain and Serve: Transfer fried rice balls onto a paper towel-lined plate to drain excess oil. Serve warm with marinara sauce on the side for dipping.

Notes

  • For a spicier kick, substitute regular pepperoni with hot pepperoni or add a pinch of red pepper flakes to the rice mixture.
  • Ensure the rice is completely cooled before mixing to help the balls maintain their shape.
  • For a lighter alternative, these rice balls can be air fried at 375°F for 10–12 minutes instead of deep frying.

Find it online: https://slsrecipes.com/rice-balls-with-cheese-and-pepperoni-recipe/