Potato rice balls filled with cheese, garlic, and herbs. Crispy outside, soft inside. Great for snacking or appetizers.
# Ingredients:
→ 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
# Instructions:
01 - Boil the cubed potatoes in salted water for 12 to 15 minutes until fork-tender. Drain well and mash until smooth. Cool slightly before use.
02 - Combine mashed potatoes, cooled rice, mozzarella, Parmesan, garlic, parsley, oregano, thyme, 1 egg, salt, and pepper in a large mixing bowl. Stir thoroughly until fully incorporated.
03 - Portion about 2 tablespoons of the mixture and roll into a compact ball. Repeat to shape 16 balls.
04 - Set up three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
05 - Coat each ball in flour, dip in beaten egg, then roll in breadcrumbs. Arrange breaded balls on a tray.
06 - Pour vegetable oil into a deep skillet or pot to a depth of about 2 inches. Heat to 350°F.
07 - Working in batches, fry the rice balls for 3 to 4 minutes, turning occasionally, until golden brown and crisp. Transfer to a paper towel-lined plate to drain excess oil.
08 - Serve immediately while warm. Garnish with extra parsley if desired.
