Filled Rice Fritters

Yield: 48-50

Filled Rice Fritters

Prep Time 1 hour
Cook Time 1 hour
Total Time 2 hours


  • 5 C chicken broth
  • 2 C uncooked Arborio rice
  • 2 eggs, beaten
  • 1/4 C grated Parmesan cheese
  • 1 Tbsp. butter, softened
  • 48 cubes (1/2-in.) fresh mozzarella
  • 1/4 C 1/4-in. cubes prosciutto or fully cooked ham
  • 1 C Italian seasoned breadcrumbs
  • Vegetable oil


Heat broth & rice to rolling boil in 3-qt. saucepan; reduce heat & cover. Simmer about 20-30 minutes, or until all liquid is absorbed (do not lift cover or stir). Spread rice on ungreased cookie sheet to cool.

Mix rice, eggs, Parmesan, and butter in a large mixing bowl. Shape into 1 1/2-in. balls. Press 1 cube mozzarella & 1 cube prosciutto/ham into center of each ball. Reshape ball to cover cubes completely. Roll balls in breadcrumbs to coat.

Heat 2 inches of oil in a deep fryer or Dutch oven to 375°F. Fry 5 or 6 fritters at a time for about 2 minutes or until deep golden brown. Drain on paper towels.


The prep time and cook time reflect the cooling time for the rice, as well as the time necessary to roll all the fritters.

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