Potato Rice Balls

Crispy on the outside and irresistibly cheesy on the inside, Potato Rice Balls are the ultimate comfort food with a gourmet twist. This easy-to-make appetizer combines creamy mashed potatoes, fluffy white rice, and a savory mix of mozzarella and Parmesan cheeses, seasoned with garlic and fresh parsley for a burst of flavor in every bite. Coated in golden breadcrumbs and fried to perfection, these bite-sized delights are both crunchy and soft, making them a hit at parties, game nights, or family dinners. Serve these indulgent treats with your favorite dipping sauce—marinara, ranch, or aioli—for a crowd-pleasing snack or side dish that’s sure to disappear in no time. Perfect for turning pantry staples into an impressive, restaurant-quality dish, this recipe is as fun to make as it is to eat! Keywords: Potato Rice Balls recipe, cheesy appetizers, crispy fried snacks, easy party food.

Nutriscore Rating: 59/100

Prep Time:25 mins

Cook Time:20 mins

Total Time:45 mins

Servings: 4

Ingredients

• 3 medium Potatoes
• 1.5 cups Cooked white rice
• 1 cup Shredded mozzarella cheese
• 0.25 cup Grated Parmesan cheese
• 2 tablespoons Fresh parsley (chopped)
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Salt
• 0.5 teaspoon Garlic powder
• 0.5 cup All-purpose flour
• 2 large Eggs
• 1 cup Breadcrumbs
• 2 cups Vegetable oil (for frying)

Directions

Step 1

Peel the potatoes and cut them into chunks. Place them in a pot of salted water and bring to a boil. Cook the potatoes until tender, about 12–15 minutes. Drain and mash them until smooth. Let cool slightly.

Step 2

In a mixing bowl, combine the mashed potatoes, cooked rice, mozzarella cheese, Parmesan cheese, parsley, black pepper, salt, and garlic powder. Mix well until all ingredients are evenly incorporated.

Step 3

Form the potato-rice mixture into small balls, about the size of a golf ball. Set aside on a plate or tray.

Step 4

Set up a breading station: Place the flour in one bowl, beat the eggs in a second bowl, and put the breadcrumbs in a third bowl.

Step 5

Coat each potato rice ball in flour, dip it into the beaten eggs, and roll it in breadcrumbs until fully coated. Repeat with all the balls.

Step 6

Heat the vegetable oil in a deep skillet or heavy-bottomed pot over medium heat until it reaches 350°F (175°C).

Step 7

Fry the balls in batches, ensuring not to overcrowd the pan. Cook for 2–3 minutes per side, or until golden brown and crispy.

Step 8

Using a slotted spoon, transfer the fried balls to a plate lined with paper towels to drain any excess oil.

Step 9

Serve warm with your favorite dipping sauce, such as marinara, ranch, or aioli.

Nutrition Facts

Serving size	(1729.0g)

Amount per serving	% Daily Value*
Calories	6157.0

Total Fat 520.4g	0%
Saturated Fat 90.5g	0%
Polyunsaturated Fat 0.2g
Cholesterol 472.3mg	0%
Sodium 4783.8mg	0%
Total Carbohydrate 331.0g	0%
Dietary Fiber 20.3g	0%
Total Sugars 15.4g
Protein 92.2g	0%

Vitamin D 82IU	0%
Calcium 1283.4mg	0%
Iron 19.7mg	0%
Potassium 3595.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 73.5%

Protein: 5.8%

Carbs: 20.8%