Cheddar Broccoli Rice Balls (Print View)
Crispy rice balls stuffed with cheddar and broccoli, perfect warm bites for snacking or gatherings.
# Components:
→ Rice Base
01 - 2 cups cooked white rice, cooled
02 - 1 cup finely chopped steamed broccoli florets, well-drained
03 - 1 1/4 cups shredded sharp cheddar cheese
04 - 2 large eggs
05 - 1/3 cup grated Parmesan cheese
→ Seasonings
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon ground black pepper
09 - 1/2 teaspoon salt
→ Coating
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/4 cups panko breadcrumbs
→ For Frying
13 - Vegetable oil, for deep frying
# Directions:
01 - Combine the cooked rice, chopped broccoli, shredded cheddar, Parmesan, eggs, garlic powder, onion powder, salt, and pepper in a large mixing bowl until fully incorporated and sticky.
02 - With damp hands, form the mixture into 1 1/2-inch balls, pressing each firmly to ensure they hold together. Yield approximately 20 balls.
03 - Arrange three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
04 - Coat each formed ball in flour, dip in egg, and then roll in panko breadcrumbs. Place breaded balls on a tray.
05 - Pour vegetable oil into a deep pan to a 2-inch depth and heat to 350°F (175°C).
06 - Fry balls in batches, turning occasionally, until golden brown and crisp—about 3–4 minutes. Avoid overcrowding.
07 - Transfer fried balls to paper towels using a slotted spoon and drain. Present warm with a dipping sauce of choice.
# Expert Advice:
01 -
- Crispy on the outside, cheesy on the inside
- Vegetarian-friendly and easy to customize
02 -
- Day-old rice works best for holding the balls together.
- Baking is a great alternative to frying for a lighter version.
03 -
- For extra crunch, double-coat balls in panko before frying.
- You can freeze uncooked rice balls and fry when needed for a speedy snack.