Save to Pinterest Crispy on the outside, soft and cheesy on the inside, these savory potato rice balls are infused with garlic and herbs for a delicious appetizer or snack.
When I first made these cheesy garlic potato rice balls for my family, they disappeared within minutes. They're the kind of snack that brings everyone to the kitchen (especially when you add a gooey cheese center) and the crunchy outside is always a winner!
Ingredients
- Russet potatoes: Peeled and cubed for mashing.
- Cooked white rice: Use cooled rice for best texture.
- Mozzarella cheese: Shredded, and optional cubes for filling.
- Parmesan cheese: Grated.
- Egg: One for mixture, two for breading.
- Garlic: Finely minced for flavor.
- Fresh parsley: Chopped.
- Dried oregano: Brings an herby note.
- Dried thyme: Another layer of flavor.
- All-purpose flour: For coating before frying.
- Bread crumbs: Use panko or regular for crunch.
- Salt and black pepper: For seasoning.
- Vegetable oil: Used for deep frying the balls.
Instructions
- Boil potatoes:
- Boil the potatoes in salted water until fork-tender, about 12&15 minutes. Drain and mash until smooth. Let cool slightly.
- Mix filling:
- In a large bowl, combine mashed potatoes, cooked rice, shredded mozzarella, Parmesan, minced garlic, parsley, oregano, thyme, 1 egg, salt, and pepper. Mix until well blended.
- Shape rice balls:
- Scoop out about 2 tablespoons of the mixture and roll into a ball. Repeat with remaining mixture to form 16 balls.
- Breading station:
- Set up a breading station: place flour in one shallow bowl, beaten eggs in a second, and breadcrumbs in a third.
- Coat balls:
- Roll each ball in flour, dip in beaten egg, then coat with breadcrumbs. Place on a tray.
- Heat oil:
- Heat about 2 inches of vegetable oil in a deep skillet or pot to 350°F (175°C).
- Frying:
- Fry the rice balls in batches for 3&4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
- Serve:
- Serve hot, garnished with extra parsley if desired.
Save to Pinterest These are a staple for movie nights with my kids and they love rolling the rice balls with me. Every batch feels like a little family celebration when we gather around the table and enjoy them hot!
Required Tools
Large saucepan or pot, mixing bowls, potato masher, shallow bowls for breading, slotted spoon or spider, deep skillet or fryer, paper towels.
Allergen Information
Contains egg, milk, wheat. May contain gluten; use gluten-free alternatives if needed and always double-check labels for allergens.
Nutritional Information
Calories: 285 per serving, Total Fat: 12 g, Carbohydrates: 34 g, Protein: 10 g.
Save to Pinterest Serve these warm with your favorite dip and let everyone enjoy that cheesy pull. Leftovers can be reheated in the oven for extra crispiness.
Common Recipe Questions
- → Can these potato rice balls be baked instead of fried?
Yes, bake breaded balls at 400°F for 18–20 minutes, turning halfway until crispy and golden.
- → What dipping sauces pair well with these balls?
Serve with marinara sauce, garlic aioli, or yogurt-based dips for extra flavor.
- → How do I achieve an extra cheesy center?
Place a small cube of mozzarella inside each ball before breading and frying for a gooey middle.
- → Can I make this dish gluten-free?
Use gluten-free flour and breadcrumbs while following the same steps for a gluten-free variation.
- → Is this suitable for vegetarians?
Yes, all ingredients are vegetarian-friendly, featuring cheese and eggs for binding and flavor.
- → Can I prepare them ahead of time?
Form and bread balls in advance; refrigerate until ready to fry or bake for fresh, crispy results.