Jalapeño Popper Rice Balls
This recipe combines the best of both worlds: a light and crispy panko-coated rice ball with a creamy, cheesy, jalapeño-flecked filling
Serves4
Makes12 rice balls
Prep15 minutes
Cook20 minutes
Rice balls, meet jalapeño poppers! This recipe combines the best of both worlds: a light and crispy panko-coated rice ball with a creamy, cheesy, jalapeño-flecked filling. It’s an ingenious way to use up leftover cooked rice, and you likely have the rest of the ingredients on hand, too. Any steamed white rice will work, but short-grain Japanese rice (often labeled sushi rice) yields the best results, since it binds together so easily.
While you don’t need a deep-fryer to make these bites of creamy goodness, I do recommend using a thermometer clipped to your saucepan to monitor the oil’s temperature. Keeping the oil at a consistent heat of 375°F will ensure the outsides get perfectly golden and crisp while the insides warm through, creating the gooiest, cheesiest centers. Enjoy them on their own, or dip in your favorite salsa.
Jalapeño Popper Rice Balls
This recipe combines the best of both worlds: a light and crispy panko-coated rice ball with a creamy, cheesy, jalapeño-flecked filling
Prep time 15 minutes
Cook time 20 minutes
Makes 12 rice balls
Serves 4
Nutritional Info
Ingredients
- 2 ounces
full-fat cream cheese (1/4 cup)
- 4 ounces
sharp cheddar cheese
- 2
medium jalapeño peppers
- 1 clove
garlic
- 2 cups
cooked white rice, preferably sushi rice
- 1 1/2 teaspoons
kosher salt, plus more as needed
Freshly ground black pepper
- 2
large eggs
- 1 1/2 cups
panko bread crumbs
- 6 cups
canola oil, for deep frying
Blended tomato salsa, for serving (optional)
Instructions
Place 1/4 cup cream cheese in a large bowl and let sit at room temperature until softened. Meanwhile, cut 12 (1/2-inch) cubes from 4 ounces sharp cheddar cheese. Grate the remaining cheese on the large holes of a box grater. Seed and finely chop 2 medium jalapeños. Grate 1 garlic clove.
When the cream cheese is softened, add the grated cheese, jalapeño, garlic, 2 cups cooked white rice, and 1 teaspoon of the kosher salt to the bowl. Stir until everything is evenly mixed. Taste and season with more kosher salt and black pepper as needed.
Line a baking sheet with parchment paper. Divide the mixture into 12 portions (about 3 tablespoons each). Stuff each portion with a cheese cube and shape into balls that completely enclose the cheese cube. Place on the baking sheet.
Lightly beat 2 large eggs in a shallow bowl and season with 1/4 teaspoon of the kosher salt. Place 1 1/2 cups panko bread crumbs and the remaining 1/4 teaspoon kosher salt in a second bowl and stir to combine.
Dip and coat each ball completely in the eggs, then coat completely in the bread crumbs. Return to the baking sheet.
Heat 6 cups canola oil in a large saucepan over medium-high heat until 375°F. Fry the poppers in 3 batches: add 4 to the oil and fry until golden brown, 2 to 3 minutes. Using a slotted spoon, transfer to a paper towel-lined plate or wire rack. Season with salt and black pepper if desired. Serve immediately with the salsa if desired.
Recipe Notes
Storage: These are best served fresh. Leftovers can be refrigerated in an airtight container up to 4 days and reheated in a 375ºF oven until warmed through, 5 to 7 minutes.