Scale

For the Rice Balls:

2 cups cooked Arborio rice (cooled)

½ cup grated Parmesan cheese

2 large eggs (beaten)

½ cup mozzarella cheese (cubed)

2 tbsp fresh parsley (chopped)

½ tsp garlic powder

½ tsp salt

¼ tsp black pepper

For Breading:

1 cup all-purpose flour

2 large eggs (beaten)

1 cup Italian breadcrumbs

For Frying:

Vegetable oil (for frying)

For Serving:

Marinara sauce

Extra Parmesan cheese

Fresh basil (optional)

Prepare the Rice Balls:

In a large bowl, combine cooked rice, Parmesan cheese, beaten eggs, parsley, garlic powder, salt, and pepper.

Scoop about 2 tablespoons of the mixture, flatten slightly, and place a cube of mozzarella cheese in the center.

Roll into a ball, ensuring the cheese is completely enclosed.

Bread the Rice Balls:

4. Roll each ball in flour, dip in beaten eggs, and coat in Italian breadcrumbs.

5. Repeat until all rice balls are coated.

Fry the Rice Balls:

6. Heat vegetable oil in a deep pan to 350°F (175°C).

7. Fry rice balls in batches for 3-4 minutes until golden brown and crispy.

8. Remove and drain on paper towels.

Serve:

9. Sprinkle with Parmesan cheese and fresh basil.

10. Serve hot with marinara sauce for dipping.