Description
These Rice Balls with Cheese and Pepperoni are a delightful twist on traditional arancini, featuring gooey cheese, savory pepperoni, and perfectly cooked rice, all fried to a crispy golden brown. They make for a fantastic appetizer or snack that is sure to impress your guests.
Ingredients
Scale
Rice Balls:
- 2 cups cooked and cooled white rice (short-grain or sushi rice works best)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
Coating:
- 1 cup breadcrumbs (Italian-style or plain)
- 1/2 cup all-purpose flour
- 2 eggs, beaten (for coating)
- Oil for frying (vegetable or canola)
Instructions
- Mix Rice Ball Ingredients: In a large bowl, combine cooked rice, mozzarella, pepperoni, Parmesan, 1 egg, garlic powder, Italian seasoning, salt, and pepper. Shape into balls.
- Prepare Breading Station: Set up three bowls with flour, beaten eggs, and breadcrumbs. Roll each rice ball in flour, dip in eggs, and coat with breadcrumbs.
- Fry Rice Balls: Heat oil to 350°F. Fry balls in batches for 3–4 minutes until golden brown. Drain on paper towels.
- Serve: Enjoy warm with marinara sauce or ranch dressing for dipping.
Notes
- For extra gooey centers, add a small cube of mozzarella to each ball before shaping.
- You can bake the rice balls at 400°F for 20–25 minutes for a lighter option; remember to spray with cooking oil before baking.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 rice ball
- Calories: 110
- Sugar: 1g
- Sodium: 190mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 4g
- Cholesterol: 25mg
