Fried Mozzarella Rice Balls

These crispy, golden arancini rice balls stuffed with gooey mozzarella make for an irresistible Italian treat that feels fancy without the fuss. Perfect for a weekend appetizer or a fun family dinner, they bring comforting flavors and satisfy that craving for something crunchy on the outside and creamy on the inside.

I often made these when I wanted to impress guests with minimal effort. They always disappear quickly and get asked for seconds.

Ingredients

• Cooked white rice: cooled helps the balls hold together without getting mushy. Day old rice is ideal to avoid sticky clumps.
• Grated Parmesan: adds rich umami flavor and ties the filling together
• Eggs: bind the rice mixture and help the breadcrumbs stick during frying
• Fresh mozzarella cubes: create that beloved molten cheesy center. Look for good quality mozzarella with a soft texture
• Italian-style breadcrumbs: give a seasoned and crunchy exterior. You can substitute plain breadcrumbs with added Italian herbs if needed
• Oil for frying: choose a neutral oil with a high smoke point to get that perfect golden crust without flavor interference
• Marinara sauce for dipping: balances the richness with acidity and fresh tomato flavor. Homemade or store-bought both work well

Instructions

Build The Oil Bath:

Place a heavy-bottomed pot on medium heat and add enough vegetable oil to reach approximately four inches deep. This will allow the arancini to fry evenly and stay submerged. Heat until it reaches 375 degrees Fahrenheit or until a small breadcrumb sizzles immediately when added.

Mix Rice Filling:

In a medium bowl combine cooled cooked rice with grated Parmesan and one whole egg. Use your hands to fully mix and evenly distribute the cheese and egg throughout. This will help the grains bind together without being sticky.

Form The Arancini:

Take a small handful of the rice mixture and press it firmly in your palm to form a compact ball. Press a cube of fresh mozzarella in the center and mold the rice around it completely. Repeat until you make eight balls. Make sure to squeeze them tight so they hold shape during frying.

Coat With Egg And Breadcrumbs:

In a small bowl whisk together the remaining two eggs. Dip each formed arancini first into the beaten eggs and then roll them generously in the breadcrumbs until fully coated. Shake off excess crumbs to prevent clumping or falling off in the oil.

Fry Until Golden:

Carefully slide two or three arancini at a time into the hot oil. Fry them for about four to five minutes or until they turn an even golden brown color and are cooked through. Use a slotted spoon to transfer the cooked balls to a plate lined with paper towels to drain.

Season And Serve:

While still hot, sprinkle salt immediately over the fried rice balls to enhance flavor. Serve warm alongside a bowl of marinara sauce for dipping. The contrast of crispy shell with the oozy melted cheese inside is pure comfort.

This dish often reminds me of lively family dinners and special occasions where everyone reaches for more happily.

Storage Tips

Store leftover arancini in an airtight container in the refrigerator for up to two days. To reheat place them back in hot oil for a few minutes or bake in a preheated oven at 375 degrees Fahrenheit on a wire rack for ten minutes to crisp up again. Avoid microwaving as it makes the coating soggy.

Ingredient Swaps

Mozzarella can be replaced with other melting cheeses like gouda or cheddar depending on your flavor preference. Breadcrumbs can be swapped with panko for an extra crispy texture or gluten free alternatives. Add cooked peas or finely chopped mushrooms to the rice mixture for a vegetable boost.

Serving Ideas

Serve arancini as an appetizer with a sprinkle of fresh basil and a side of marinara sauce for dipping. Pair with a simple arugula salad dressed with lemon vinaigrette to cut through the richness. They also work well as a fun snack in lunchboxes when cooled completely.

Enjoy these arancini warm for the best crispy and gooey experience that will surely impress at any gathering.

Frequently Asked Recipe Questions

→ What type of rice works best for arancini?

Day-old cooked white rice is ideal as it holds together better when forming the balls, preventing them from falling apart during frying.

→ Can I use a different cheese than mozzarella for the filling?

Fresh mozzarella is traditional for its meltability and mild flavor, but semi-soft cheeses like provolone or fontina can also be delicious alternatives.

→ How do I know when the oil is at the right temperature for frying?

Use a thermometer to maintain the oil at around 375ºF. This ensures a crisp exterior without absorbing excess oil inside.

→ What is the purpose of dipping the rice balls in egg before breadcrumbs?

The egg wash helps breadcrumbs adhere firmly to the rice balls, creating a crunchy coating after frying.

→ Can these rice balls be prepared in advance?

You can assemble and bread them ahead of time and refrigerate briefly, but frying just before serving preserves the crisp texture best.