Crispy potato balls stuffed with cheese, rice, and herbs. Enjoy golden bites perfect for appetizers or snacking.
# What You’ll Need:
→ Potatoes & Rice
01 - 2 medium russet potatoes, peeled and cubed
02 - 1 cup cooked white rice, cooled
→ Cheese & Dairy
03 - 1 cup shredded mozzarella cheese
04 - 1/4 cup grated Parmesan cheese
05 - 1 large egg
→ Aromatics & Herbs
06 - 3 cloves garlic, finely minced
07 - 2 tablespoons chopped fresh parsley
08 - 1/2 teaspoon dried oregano
09 - 1/2 teaspoon dried thyme
→ Breading
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/2 cups breadcrumbs, panko or regular
→ Seasonings
13 - 1/2 teaspoon salt
14 - 1/4 teaspoon black pepper
→ For Frying
15 - Vegetable oil for deep frying
# How to Make It:
01 - Boil the cubed russet potatoes in salted water until fork-tender, about 12 to 15 minutes. Drain thoroughly and mash until smooth. Allow to cool slightly.
02 - In a large mixing bowl, combine mashed potatoes, cooled white rice, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, dried thyme, 1 large egg, salt, and black pepper. Mix until the ingredients are fully incorporated.
03 - Portion about 2 tablespoons of the mixture and roll into balls with your hands. Repeat until you have formed 16 uniform balls.
04 - Arrange three shallow bowls: place all-purpose flour in one, beaten eggs in the second, and breadcrumbs in the third.
05 - Roll each ball first in flour, then dip in beaten egg, and finally coat evenly with breadcrumbs. Transfer to a tray for frying.
06 - Heat vegetable oil in a deep skillet or pot to 350°F. Fry the rice balls in batches for 3 to 4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
07 - Arrange the hot rice balls on a platter and garnish with extra parsley if desired. Offer marinara or garlic aioli as dipping sauces.
