Crispy Garlic Herb Rice Balls

Golden on the outside, tender and cheesy on the inside—these Crispy Garlic Herb Rice Balls are the perfect bite-sized comfort food. Packed with flavorful herbs, garlic, and melty cheese, they’re a fantastic way to use up leftover rice. Whether you’re serving them as a party appetizer, snack, or side dish, they’re guaranteed to be a crowd-pleaser. Plus, you can fry or air-fry them for a delicious crunch without the extra oil!

Prep Time: 15 minutes

Chill Time (optional but helps): 15 minutes

Cook Time: 10–12 minutes

Total Time: 30–40 minutes

Ingredients:

2 cups cooked rice (cooled, preferably a day old)

1/2 cup shredded mozzarella cheese (or any melty cheese)

1/4 cup grated Parmesan

2 garlic cloves, minced

2 tablespoons chopped parsley

1 tablespoon chopped chives (optional)

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 teaspoon Italian seasoning (optional)

1 egg, beaten

1/2 cup breadcrumbs (plus extra for coating)

1/4 cup all-purpose flour (for dusting)

1 egg (for coating)

Oil for frying (or air-fry for a lighter version)

Instructions:

Mix the Filling:

In a large bowl, combine the cooked rice, shredded mozzarella, Parmesan, garlic, parsley, chives, salt, pepper, and Italian seasoning.

Add 1 beaten egg and 1/2 cup breadcrumbs. Mix well until sticky and moldable. Add more breadcrumbs if the mixture is too wet.

Shape the Balls:

Scoop about 2 tablespoons of the rice mixture and roll into balls. You can flatten them slightly if you prefer a patty shape like in the photo.

Prepare for Frying:

Set up a breading station with 3 bowls: one with flour, one with a beaten egg, and one with breadcrumbs.

Roll each rice ball in flour, dip in egg, then coat in breadcrumbs.

Cook:

Fry Method: Heat oil in a pan (about 1 inch deep) over medium heat. Fry the rice balls until golden brown and crispy on all sides (about 3–4 minutes per side).

Air Fryer Method: Lightly spray the rice balls with oil and air fry at 375°F (190°C) for 10–12 minutes, shaking halfway through.

Serve:

Serve hot with a side of marinara sauce, garlic aioli, or your favorite dipping sauce.

Tips for Perfect Rice Balls

Use cold or day-old rice: It’s firmer and easier to shape without falling apart.
Cheese matters: Shred your own mozzarella or use low-moisture varieties to avoid sogginess.
Chill before frying: Pop the formed rice balls in the fridge for 15–20 minutes so they hold their shape better when cooked.
Double breading = extra crunch: For ultra-crispy balls, dip in egg and breadcrumbs twice.
Air fryer trick: Lightly spray with oil to get that golden crust without deep frying.
Add-ins: You can mix in cooked veggies, bacon bits, or finely chopped sun-dried tomatoes for variation.

❓ Frequently Asked Questions

Q: Can I use brown rice or quinoa instead of white rice?
A: Yes! Just make sure it’s cooked and cooled. Brown rice or quinoa may not stick as easily, so add a bit more cheese or an extra egg if needed.

Q: How do I store leftovers?
A: Let them cool completely, then refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer to bring back the crisp.

Q: Can I freeze them?
A: Absolutely. Freeze uncooked or cooked rice balls on a baking sheet, then transfer to a freezer bag. Cook straight from frozen—just add a few extra minutes to the time.

Q: What dips go well with these?
A: Marinara sauce, garlic aioli, spicy mayo, ranch, or even a herbed yogurt dip work great!

Q: Can I bake these instead of frying or air-frying?
A: Yes. Bake at 400°F (200°C) for 18–20 minutes, flipping halfway through, until crispy and golden.

Nutrition Facts (per serving)

Calories: ~180–220 kcal

Carbohydrates: 22–26g

Protein: 6–8g

Fat: 8–10g

Saturated Fat: 2.5–3.5g

Cholesterol: 35–50mg

Fiber: 1–2g

Sugar: <1g

Sodium: 300–400mg