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Crispy Leftover Rice Arancini Balls Recipe Easy Homemade Snack with Marinara Dip

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These crispy leftover rice arancini balls feature a crunchy exterior and a gooey, cheesy center, served with a tangy marinara dip. A perfect quick snack or appetizer that transforms leftover rice into an irresistible treat.

Ingredients

Scale
  • 2 cups (400g) leftover cooked rice, preferably refrigerated overnight
  • 1 cup (100g) shredded mozzarella cheese
  • 1/2 cup (50g) grated Parmesan cheese
  • 2 large eggs (one for binding, one for coating)
  • 1/2 cup (60g) all-purpose flour
  • 1 1/2 cups (150g) panko breadcrumbs
  • 2 tablespoons fresh parsley, chopped
  • Salt and pepper to taste
  • 1/2 teaspoon garlic powder (optional)
  • Vegetable oil for frying (can substitute canola or sunflower oil)
  • 1 cup (240ml) marinara sauce for dipping

Instructions

  1. In a large bowl, combine leftover cooked rice, 1 egg, grated Parmesan, chopped parsley, garlic powder, salt, and pepper. Mix thoroughly until the mixture is slightly sticky but not mushy.
  2. Take about 2 tablespoons (30g) of the rice mixture and flatten it slightly in your palm. Place about 1 teaspoon of shredded mozzarella in the center, then close the rice around the cheese and roll into a smooth ball about the size of a golf ball. Repeat with remaining mixture.
  3. Set up a dredging station with flour in one shallow bowl, beaten egg in a second bowl, and panko breadcrumbs in a third bowl.
  4. Roll each rice ball first in flour, shaking off excess, then dip into the beaten egg, and finally roll in panko breadcrumbs until fully coated. For extra crunch, double coat by repeating the egg and panko step once more.
  5. Pour about 2 inches (5 cm) of vegetable oil into a frying pan and heat over medium heat to about 350°F (175°C). Test by dropping a small breadcrumb into the oil; it should sizzle and float immediately.
  6. Fry the arancini balls in batches, turning occasionally, until golden brown and crispy on all sides, about 5-7 minutes. Use a slotted spoon to transfer to a paper towel-lined plate to drain excess oil.
  7. Serve warm with a bowl of warm marinara sauce for dipping.

Notes

Use cold, refrigerated rice for best texture. Double coat with panko breadcrumbs for extra crunch. Maintain oil temperature around 350°F (175°C) to avoid greasy or burnt arancini. Chill rice mixture if too loose before shaping. Can bake at 400°F (200°C) for 20-25 minutes as a lighter alternative.

Nutrition

Keywords: arancini, leftover rice recipe, crispy rice balls, Italian snack, marinara dip, easy appetizer, fried snack

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