Description

Cheese and Pepperoni Rice Balls are the perfect combination of crispy, cheesy, and savory flavors. This easy recipe is a great way to use up leftover rice while creating a delicious snack or appetizer. With a crunchy golden exterior and a gooey, cheesy center, these rice balls are sure to be a hit with family and friends.

Ingredients

2 cups of cooked rice
4 eggs
Salt and black pepper to taste
Parsley to taste
150 grams of grated mozzarella
1 slice of grated calabrese pepperoni
3 heaping tablespoons whole wheat flour
1/2 tablespoon baking powder
Breadcrumbs for breading

Instructions

In a bowl, mix the cooked rice, salt, black pepper, 2 eggs, and chopped parsley. Stir well. Add grated mozzarella, grated pepperoni, whole wheat flour, and baking powder. Mix everything together with your hands until a firmer dough forms.

Take a tablespoon of the dough and shape it into small balls. If desired, flatten the dough in your hands and add a cube of mozzarella for extra cheesiness before rolling it back into a ball.

Coat each ball by rolling them in flour, dipping in the remaining beaten eggs, and finally covering with breadcrumbs.

Fry the rice balls in hot oil until golden brown and crispy. Drain on paper towels before serving.

Notes

Serving Suggestions

Serve Cheese and Pepperoni Rice Balls hot and crispy for the best flavor and texture.
Pair them with marinara sauce, ranch dressing, or a garlic aioli for dipping.
Garnish with fresh parsley or grated Parmesan for an extra touch of flavor.
Enjoy them as a party appetizer, game-day snack, or side dish with a salad or pasta.

Storage Tips

Refrigeration: Store leftover rice balls in an airtight container in the refrigerator for up to 3 days.
Freezing: To freeze, place the cooked rice balls on a baking sheet and freeze until solid, then transfer to a freezer-safe bag. They can be stored for up to 2 months.
Reheating: Reheat in an air fryer or oven at 350°F (175°C) for 8-10 minutes to regain crispiness. Avoid microwaving, as it can make them soggy.