If you are craving a snack that combines gooey, cheesy delight with the savory punch of pepperoni and the satisfying crunch of a perfectly fried crust, then this Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe is about to become your new favorite treat. These little bites capture the essence of Italian comfort food in the most playful and delicious way, bringing together soft rice, bubbling cheese, and spicy pepperoni packed inside a crisp golden shell. Whether you want to impress guests or just indulge in something irresistibly tasty, this recipe offers an exciting twist on traditional arancini that everyone will rave about.
Ingredients You’ll Need
Every ingredient in this recipe plays a crucial role, whether it’s adding creaminess, a burst of flavor, or that irresistible crunch. These simple yet essential components come together to create layers of taste and texture that make these rice balls utterly unforgettable.
- Cooked white rice (2 cups): Use short-grain or sushi rice for a creamy, sticky base that holds together perfectly.
- Shredded mozzarella cheese (1/2 cup): Adds gooey, melty goodness inside each bite.
- Finely chopped pepperoni (1/4 cup): Delivers a spicy, savory kick reminiscent of your favorite pizza topping.
- Grated Parmesan cheese (1/4 cup): Brings a salty, nutty flavor that complements the mozzarella’s creaminess.
- Large egg (1): Binds the mixture together to hold the rice balls firmly.
- Garlic powder (1/2 teaspoon): Adds subtle aromatic depth that’s classic in Italian dishes.
- Italian seasoning (1/2 teaspoon): Provides a fragrant blend of herbs to elevate the flavor profile.
- Salt and black pepper (to taste): Essential seasonings to balance and brighten the flavors.
- Breadcrumbs (1 cup): For that crunchy outer layer, either Italian-style or plain works beautifully.
- All-purpose flour (1/2 cup): Helps the egg coating stick perfectly to the rice balls.
- Beaten eggs (2): The sticky step that ensures a golden crust after frying.
- Oil for frying: Vegetable or canola oil gets hot enough to achieve that crispy exterior without overpowering the delicate insides.
How to Make Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe
Step 1: Prepare and Mix the Rice Ball Filling
Start by combining the cooked and cooled white rice, shredded mozzarella, finely chopped pepperoni, grated Parmesan, one large egg, garlic powder, Italian seasoning, salt, and black pepper in a large bowl. Use your hands to mix everything thoroughly until well incorporated. This ensures every bite tastes consistent, and the rice sticks together properly.
Step 2: Shape the Rice Balls
Gently but firmly mold the mixture into 1 1/2-inch balls using your hands. Press them well to make sure they hold their shape during frying. If you want an extra surprise of cheese in the center, you can press a small cube of mozzarella into the middle before sealing the ball completely.
Step 3: Set Up Your Breading Station
Create three shallow bowls: one with all-purpose flour, the second with your beaten eggs, and the third with breadcrumbs. These are essential for coating the rice balls in a way that locks in moisture while creating a crunchy crust.
Step 4: Coat the Rice Balls
Roll each rice ball first in the flour to lightly dust the surface, then dip it into the beaten eggs to help the breadcrumbs stick. Finally, coat thoroughly with the breadcrumbs, ensuring every part is covered. This triple-step coating is what makes these rice balls uniquely crispy and golden when fried.
Step 5: Fry the Rice Balls to Perfection
Heat about 2 inches of vegetable or canola oil in a deep skillet or saucepan to 350°F. Carefully fry the rice balls in batches, turning them occasionally for even browning. After 3 to 4 minutes, they should be a gorgeous golden brown and crisp outside. Remove using a slotted spoon and drain on paper towels to get rid of excess oil.
How to Serve Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe
Garnishes
A sprinkle of fresh chopped parsley or basil adds a fresh pop of color and herbaceous aroma that brightens up the rich flavors. A light dusting of extra grated Parmesan can also make these rice balls look irresistible and give an extra savory edge.
Side Dishes
This dish pairs delightfully with simple marinara sauce or creamy ranch dressing for dipping. A crisp green salad or roasted vegetables are perfect sides to balance out the richness and bring freshness to the meal.
Creative Ways to Present
For parties, serve these Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe on a stylish platter with small ramekins of various dipping sauces, like spicy arrabbiata or garlic aioli. You can even thread them onto skewers for a fun finger food presentation that guests will love.
Make Ahead and Storage
Storing Leftovers
If you have any leftover rice balls, store them in an airtight container in the refrigerator for up to three days. They may lose some crispness but will still be delicious when reheated properly.
Freezing
You can freeze the uncooked, breaded rice balls on a parchment-lined tray for a few hours until firm, then transfer them to a freezer-safe bag. This makes it easy to fry them fresh whenever the craving strikes, and they keep well for up to a month.
Reheating
To bring back that golden crispness, reheat leftover rice balls in a 375°F oven on a baking sheet for about 10 minutes or until warmed through. Avoid the microwave if you want to keep their crunchy exterior intact.
FAQs
Can I make these rice balls without pepperoni?
Absolutely! You can omit the pepperoni for a vegetarian version or replace it with cooked sausage, ham, or even chopped vegetables to suit your taste.
What type of rice is best for this recipe?
Short-grain or sushi rice is ideal because it’s stickier and helps the balls hold their shape. Long-grain rice can be too dry and may not bind well.
Is it possible to bake the rice balls instead of frying?
Yes, for a lighter option, bake them at 400°F for 20 to 25 minutes after spraying lightly with cooking oil. The texture will be less crunchy but still tasty and satisfying.
Can I prepare the rice balls ahead of time?
Yes, you can shape and bread the rice balls in advance and keep them refrigerated for a day before frying. Just make sure to cover them well so they don’t dry out.
What dipping sauce goes best with Cheesy Pepperoni Rice Balls?
Classic marinara sauce is a top pick, but ranch dressing, garlic aioli, or even a spicy arrabbiata sauce can add exciting flavor contrasts to this savory snack.
Final Thoughts
I genuinely hope you give the Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe a try soon because it’s such a joyful way to elevate simple ingredients into a crowd-pleasing dish. Crispy on the outside, melty and full of flavor inside, these rice balls are perfect for gatherings, snacks, or anytime you want a little Italian-inspired comfort on your plate. Go ahead and make a batch—you’ll be so glad you did!
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Cheesy Pepperoni Rice Balls (Fried Arancini Style) Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 18–20 rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian-American
Description
Delicious Italian-American Rice Balls filled with mozzarella cheese and pepperoni, seasoned with Italian herbs, and coated in crispy breadcrumbs. Perfectly fried to golden perfection, these cheesy rice balls make a delightful appetizer or party snack that’s irresistibly crispy on the outside and gooey on the inside.
Ingredients
Rice Ball Mixture
- 2 cups cooked and cooled white rice (short-grain or sushi rice works best)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup finely chopped pepperoni
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 1/2 teaspoon garlic powder
- 1/2 teaspoon Italian seasoning
- Salt and black pepper to taste
Breading Station
- 1/2 cup all-purpose flour
- 2 eggs, beaten (for coating)
- 1 cup breadcrumbs (Italian-style or plain)
For Frying
- Oil for frying (vegetable or canola)
Instructions
- Prepare the rice ball mixture: In a large bowl, combine the cooked and cooled rice, shredded mozzarella, chopped pepperoni, grated Parmesan, one large egg, garlic powder, Italian seasoning, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated, then use your hands to shape the mixture into 1 1/2-inch balls, pressing firmly to ensure they hold together.
- Set up the breading station: Arrange three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs. Take each rice ball and roll it first in the flour, then dip into the eggs, and finally coat evenly with breadcrumbs to create a crispy exterior.
- Heat the oil: In a deep skillet or saucepan, heat about 2 inches of vegetable or canola oil to 350°F (175°C). Make sure the oil is hot enough to fry but not smoking to achieve a golden crisp texture.
- Fry the rice balls: Fry the breaded rice balls in batches, turning them occasionally for 3 to 4 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil and place on paper towels to drain excess oil.
- Serve warm: Serve the crispy rice balls hot with marinara sauce or ranch dressing as a dipping option for a perfect appetizer or party snack.
Notes
- For extra gooey centers, press a small cube of mozzarella into the center of each rice ball before shaping.
- For a lighter version, bake the rice balls at 400°F (204°C) for 20–25 minutes instead of frying. Spray lightly with cooking oil before baking to help crisp the exterior.
