Ingredients:
- 2 cups (400g) cooked Arborio rice, cooled
- ½ cup (50g) grated Parmesan cheese
- 1 large egg, beaten
- 2 tbsp (30g) unsalted butter, melted
- ½ tsp (3g) garlic powder
- ¼ tsp (1.5g) salt
- 8 oz (225g) mozzarella cheese, cut into ½-inch (1.2cm) cubes
- ½ cup (60g) all-purpose flour
- 2 large eggs, beaten with 1 tbsp (15ml) water
- 1 ½ cups (150g) Panko breadcrumbs
- 1 tsp (5g) dried oregano
- 3 cups (710ml) vegetable oil, for frying
Instructions:
- In a large bowl, combine the cooled Arborio rice, Parmesan, beaten egg, melted butter, garlic powder, and salt. Mix until the rice is evenly coated and feels slightly tacky.
- Scoop about 2 tbsp (30g) of rice into your palm and flatten it into a disk.
- Place one mozzarella cube in the center and gently fold the rice around the cheese, rolling it between your palms until you have a smooth, tight sphere. Repeat for all 18 balls.
- Set up three shallow bowls in a row: one with flour, one with the beaten egg wash, and one with Panko mixed with dried oregano.
- Roll each rice ball in flour (shaking off excess), dip into the egg wash, and finally roll in Panko, pressing the crumbs firmly into the rice.
- For pan-frying: Heat vegetable oil to 350°F (175°C). Fry 4-5 balls at a time for 3-5 minutes, turning occasionally, until deep golden brown.
- For air fryer: Spray basket with oil and place balls in a single layer. Air fry at 400°F (200°C) until golden and crispy.