Crispy, cheesy balls with potato, rice, garlic, and herbs for a flavorful, savory appetizer or snack.
# Components:
→ 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
# Method:
01 - Place peeled and cubed potatoes into a large saucepan filled with salted water. Bring to a boil, then simmer until fork-tender, approximately 12 to 15 minutes. Drain thoroughly and mash until smooth; allow to cool slightly before proceeding.
02 - In a large mixing bowl, blend the mashed potatoes, cooled cooked rice, shredded mozzarella, grated Parmesan, minced garlic, chopped parsley, dried oregano, dried thyme, 1 egg, salt, and black pepper. Mix thoroughly until the ingredients are evenly incorporated.
03 - Portion approximately 2 tablespoons of mixture and roll into a ball using your hands. Continue until you have shaped 16 uniform balls.
04 - Set out three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Arrange them in the order you will coat the balls.
05 - Roll each potato-rice ball first in flour, then dip in beaten eggs, and finally coat thoroughly with breadcrumbs. Place coated balls onto a tray.
06 - Pour vegetable oil into a deep skillet or fryer to a depth of about 2 inches. Heat to 350°F (175°C), checking temperature with a kitchen thermometer for accuracy.
07 - Fry the breaded balls in batches, 3 to 4 minutes per batch, turning occasionally to ensure all sides are crisp and golden brown. Remove with a slotted spoon or spider and drain on paper towels.
08 - Present warm, optionally garnished with extra chopped parsley. Offer with a dipping sauce such as marinara or garlic aioli if desired.
