# The Ingredients You'll Need:
→ Rice Base
01 - 2 cups cooked white rice, cooled
02 - 1 cup finely chopped steamed broccoli florets, well-drained
03 - 1 1/4 cups shredded sharp cheddar cheese
04 - 2 large eggs
05 - 1/3 cup grated Parmesan cheese
→ Seasonings
06 - 1/2 teaspoon garlic powder
07 - 1/2 teaspoon onion powder
08 - 1/4 teaspoon black pepper
09 - 1/2 teaspoon salt
→ Coating
10 - 1 cup all-purpose flour
11 - 2 large eggs, beaten
12 - 1 1/4 cups panko breadcrumbs
→ For Frying
13 - Vegetable oil, for deep frying
# Step-by-Step Instructions:
01 - Combine cooled rice, steamed broccoli, shredded cheddar, Parmesan, 2 eggs, garlic powder, onion powder, salt, and black pepper in a large mixing bowl. Stir thoroughly until mixture is cohesive and sticky.
02 - Using damp hands, portion the mixture and form into 1 1/2-inch balls, pressing firmly. Aim for approximately 20 evenly-sized balls.
03 - Organize three shallow bowls: one filled with flour, one with the 2 beaten eggs, and one with panko. Arrange a tray nearby for coated balls.
04 - Individually roll each rice ball in flour, dip in egg, and coat thoroughly with panko. Place breaded balls onto the tray in a single layer.
05 - Pour 2 inches of vegetable oil into a deep pan or fryer. Preheat oil to 350°F (175°C) using a thermometer for accuracy.
06 - Fry rice balls in batches without overcrowding the pan, cooking each for 3 to 4 minutes. Turn gently until all sides are golden and crisp. Remove with a slotted spoon; drain on paper towels.
07 - Serve hot with preferred dipping sauces such as marinara, ranch, or honey mustard.
