Rice Balls with Cheese

Step 1

In a bowl, mix the 2 cups cooked rice with the 2 tbsp chopped parsley and a pinch of salt until well combined.

Step 2

Cut the 4 oz mozzarella into 1/2-inch cubes. Take about 2 tbsp of rice mixture, flatten it in your palm, place a cheese cube in the center, and shape into a ball, sealing the cheese completely. Repeat with remaining rice and cheese.

Step 3

Beat the 1 egg in a shallow bowl. Place the 1 cup breadcrumbs in another bowl. Dip each rice ball into the egg, then roll in breadcrumbs to coat evenly.

Step 4

Heat the 2 cups vegetable oil in a deep skillet over medium-high heat until a breadcrumb sizzles when dropped in (about 350°F). Fry the rice balls in batches, turning occasionally, until golden brown and crispy, about 3-4 minutes per batch.

Step 5

Remove with a slotted spoon and drain on paper towels. Serve warm, with marinara sauce if desired.