Rice balls with cheese and pepperoni

2 cups cooked white rice (cooled)

1 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

1/2 cup finely chopped pepperoni

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/4 cup chopped fresh parsley (optional)

1/2 teaspoon dried oregano

2 large eggs, beaten

1 cup all-purpose flour

1 cup breadcrumbs

Salt and pepper to taste

Oil for frying (vegetable, canola, or olive oil)

In a large bowl, combine the cooked rice, mozzarella cheese, Parmesan cheese, chopped pepperoni, parsley (if using), garlic powder, onion powder, and dried oregano. Mix well until all ingredients are evenly distributed.

Take about 2 tablespoons of the rice mixture and shape it into a ball. Repeat with the remaining mixture. You should get about 12-15 rice balls, depending on the size.

Set up a breading station with three shallow bowls: one with flour, one with the beaten eggs, and one with breadcrumbs.
Roll each rice ball in the flour, shaking off any excess.
Dip the floured rice ball into the beaten eggs, allowing any excess to drip off.
Finally, coat the rice ball in the breadcrumbs, pressing gently to adhere. Repeat with all the rice balls.

Heat about 1-2 inches of oil in a deep skillet or pot over medium heat until it reaches 350°F (175°C).
Carefully place a few rice balls in the hot oil, being careful not to overcrowd the skillet. Fry until golden brown and crispy, about 2-3 minutes per side.
Use a slotted spoon to transfer the fried rice balls to a plate lined with paper towels to drain excess oil.

Enjoy!