Save Cheesy garlic potato rice balls are my answer to comfort food cravings when snack o’clock arrives. Packed with soft potato and fragrant garlic, gooey cheese, and tender grains of rice, these golden treats deliver everything you want in a homemade appetizer. They are ideal for sharing at a party or enjoying with family while catching up at the table.
Whenever I make these, they disappear from the plate almost instantly. My kids always sneak into the kitchen to snag the first hot batch straight out of the fryer.
Ingredients
- Russet potatoes: provide a fluffy starchy base with hearty flavor Choose firm potatoes without blemishes
- Cooked white rice: blends in for subtle texture and helps hold the balls together Use day-old rice for best dryness
- Shredded mozzarella cheese: brings essential melty stretch and richness Opt for whole milk mozzarella for supreme gooeyness
- Grated Parmesan cheese: imparts sharp salty complexity Freshly grated is far tastier than pre-shredded
- Large eggs: give body and help ingredients bind together Select free-range eggs with bright yolks
- Garlic: adds an aromatic punch and savory warmth Freshly minced garlic guarantees a stronger flavor than jarred
- Fresh parsley: provides earthiness and color Flat leaf parsley is especially fragrant
- Dried oregano and dried thyme: create depth and Mediterranean appeal Always check that dried herbs are still fragrant not dusty
- All-purpose flour: ensures the first layer for breading is crisp and light
- Breadcrumbs: give crunch to the exterior Panko offers a lighter finish while regular breadcrumbs deliver classic crunch
- Salt and black pepper: season the mixture generously and round out the flavors Use freshly cracked black pepper for best aroma
- Vegetable oil: makes frying possible and gives the balls their lovely golden color Go for a neutral oil with a high smoke point
Instructions
- Prepare the Potatoes:
- Boil peeled and cubed potatoes in salted water until they are fork tender which should take around twelve to fifteen minutes Drain thoroughly and mash until completely smooth Let them cool enough to handle
- Mix the Filling:
- In a large mixing bowl combine the cooled mashed potatoes with cooked white rice shredded mozzarella Parmesan minced garlic chopped parsley dried oregano dried thyme one egg salt and pepper Stir well until you cannot see streaks of egg and the mixture feels cohesive
- Shape the Balls:
- Scoop out about two tablespoons of the mixture and roll it gently in your palms to form a smooth ball Repeat with all of the mixture to end up with sixteen balls Try to keep them even in size for uniform cooking
- Bread the Balls:
- Set up three shallow bowls one with flour one with beaten eggs and one with breadcrumbs Roll each potato rice ball in the flour first shake off the excess then dip into the beaten egg then roll generously in the breadcrumbs Place on a baking sheet or tray while you work through the batch
- Heat the Oil:
- Pour vegetable oil into a deep skillet or heavy pot You want about two inches of oil for proper frying Heat over medium to medium-high until the oil reaches three hundred fifty degrees Fahrenheit You can check the temperature with a thermometer
- Fry the Balls:
- Lower the coated balls gently into the hot oil in batches without overcrowding Fry for about three to four minutes turning as needed until each is evenly golden brown and crisp Remove with a slotted spoon or spider and drain on paper towels
- Serve:
- Arrange the hot rice balls on a serving platter Garnish with extra chopped parsley if you like Serve right away for maximum cheese factor
Save Storage Tips Let any leftover balls cool completely before storing Transfer to an airtight container and refrigerate for up to three days Reheat in a hot oven to crisp the coating back up I recommend four hundred degrees Fahrenheit for about eight minutes flipping once
Ingredient Substitutions
You can swap russet potatoes for Yukon Gold which gives a slightly buttery taste If Parmesan is unavailable pecorino romano is a great stand in For gluten free needs just use gluten free flour and breadcrumbs and be sure all other ingredients are safe
Serving Suggestions
These rice balls almost demand a good sauce Marinara or spicy arrabbiata are classic but garlic aioli also shines For a heartier meal pair them with a big salad or nestle them in a warm pita with greens
Cultural and Historical Context
Inspired by the beloved Italian arancini and Spanish croquetas this recipe borrows traditions of transforming leftovers into irresistible bites Every culture has its own take on crispy filled treats and this fusion version uses potato for an even softer inside
Seasonal Adaptations
During colder months add a pinch of smoked paprika or chili flakes for warmth In spring try folding in fresh chives or dill rather than dried herbs Make smaller bite sized versions for a holiday appetizer spread
Success Stories
When I taught my eldest the recipe we ended up laughing at our lopsided practice balls and by the third batch you could see real progress Nothing brings a kitchen together quite like hands on comfort food
Freezer Meal Conversion
After breading but before frying freeze rice balls on a tray Once firm transfer to a freezer bag and keep up to two months Fry directly from frozen add an extra minute or two to the cook time Watch the sizzle and enjoy freshly made taste anytime
Save Serve with your favorite sauce or enjoy the crispy, cheesy goodness as is For best results eat them hot and fresh from the fryer
Kitchen Guide
- → Can I bake instead of fry the potato rice balls?
Yes, bake at 400°F (200°C) for 18–20 minutes, turning halfway for even crispness.
- → What cheese works best for the filling?
Mozzarella provides a gooey texture; Parmesan adds flavor. You can mix or substitute with your favorites.
- → How do I make the balls extra cheesy inside?
Insert a small cube of mozzarella into the center of each ball before breading for a melty core.
- → Are gluten-free options possible?
Use gluten-free flour and breadcrumbs to make the balls suitable for those avoiding gluten.
- → Can I freeze the prepared balls?
Yes, freeze the uncooked breaded balls on a tray, then transfer to a container. Fry or bake from frozen.
- → Which dipping sauces pair well?
Try marinara sauce or garlic aioli for savory flavors that complement the potato and cheese.