Golden Fried Jalapeño Rice Balls Recipe
jack cheese and chopped jalapeño stuffed rice balls, pico de gallo, cotija, served with chipotle aioli
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Rice Balls
Pico de Gallo
Chipotle Aioli
Garnish
Method
Prepare Rice Balls
- 1
Mix Ingredients
In a large mixing bowl, combine the cooked rice, shredded jack cheese, chopped jalapeños, salt, and black pepper. Mix well until fully combined.
- 2
Form Balls
Wet your hands slightly with water to prevent sticking. Take a small amount of the rice mixture and mold it into a ball, about the size of a golf ball. Repeat until all the mixture is used.
- 3
- 4
Bread the Balls
Roll each rice ball first in flour, then dip into the beaten eggs, and finally coat with bread crumbs. Place coated balls on a tray.
Fry Rice Balls
- 5
Heat Oil
In a deep frying pan or pot, heat the vegetable oil over medium heat until hot (about 350°F or 175°C).
- 6
Fry Rice Balls
Carefully add the rice balls to the hot oil in batches, frying them for about 3-4 minutes or until golden brown. Use a slotted spoon to remove them and drain on paper towels.
Prepare Pico de Gallo
- 7
Mix Ingredients
In a medium bowl, combine diced tomatoes, diced red onion, chopped cilantro, lime juice, and salt. Stir well and set aside.
Prepare Chipotle Aioli
- 8
Mix Ingredients
In a small bowl, combine mayonnaise, chipotle peppers in adobo sauce, lime juice, minced garlic, and salt. Whisk until smooth and set aside.
Serve
- 9
Plate and Garnish
On a serving platter, arrange the fried rice balls. Top with crumbled cotija cheese and serve with pico de gallo and chipotle aioli on the side.