Thursday, May 27, 2021

Lemon and Rice Cheese Bombs

Lemon and rice cheese bombs is basically arancini with a twist. This is a Sicilian cheese bomb with Indian flavors. This is made with arborio rice but with added potatoes and garbanzos, and garam masala adds boost of flavor. Coarsely ground peanuts give a nutty flavor. This recipe uses aquafaba and rice flour for the final coating before deep fried. This is gluten-free recipe too. Also, this is a egg-free and gluten-free recipe. 

These addictive cheese bombs are one of the snacks that our family loves. If you love lemon rice, potatoes, channa, then you will definitely love this one too. Cooked arborio rice is mixed with grated potatoes, mashed garbanzos, coarsely ground peanuts, cilantro. Salt, chili powder/cayenne, garam masala, chili flakes, and cumin along with lemon juice and lemon zest are added. These give the ultimate flavor. A small chunk of mozzarella is stuffed inside the balls. The lemony and spicy flavors with a gooey cheese gives the perfect satisfaction.

The recipe takes time as it has to cool for at least one to four hours in fridge/freezer. Freezing is necessary for the balls to hold shape while dunking in the aquafaba-rice flour coating. This also helps in evenly heating the snack while frying such that the cheese melts to perfect consistency. With a little planning, these are great for any party. It may be a little messy while stuffing and shaping them, but it will work. This can be served with mint chutney or even ketchup.

Risotto should be made for this recipe. It is important to cook the rice tender but it should retain a bite. Arborio rice is used in Sicilian recipes and hence I have used the same rice to make the risotto. This recipe doesn't use wine, feel free to add a quarter cup if you prefer. Any rice can be used. Since we add the potatoes and garbanzos, it can be shaped to a ball. Even South Indian Lemon Rice can be used and for a bold flavor, instead of just grated potatoes, add Lemon Potatoes. Leftover risotto can also be used. The outcome is always delicious.

Lemon is one versatile fruit and it can be used in sweet and savory recipes. Lemon can be used in cold drinks like Kumquat Lemon Iced Tea or any lemonade like Pea Flower Lemonade to quench the thirst. Zesty Lemon Vinaigrette adds a bursting flavor to any salad. Lemon can be the star like in this appetizer cheese bomb or in any dessert recipe. This is my final recipe for #Lemonweek. Welcome to #LemonWeek 2021 hosted by Lynn from Fresh April Flours!  What better way to welcome summer than with over 50 recipes featuring bright and sunny lemons? Come join me and my fellow Lemon Week bloggers as we bring you recipes from appetizers to drinks to entrées and desserts!

Check out the recipes we shared today, Friday #LemonWeek Recipes.

  • Lemon Mousse by Fresh April Flours
  • Lemon Bundt Cake by House of Nash Eats
  • Between The Sheets Cocktail by A Day in the Life on the Farms
  • Strawberry Vodka Lemonade by SueBee Homemaker
  • Greek Lemon Potatoes by The Spiffy Cookie
  • Lemon Poppy Seed Dressing by Lemon Blossoms
  • Bourbon Lemonade by Our Good Life
  • Strawberry Vodka Pink Lemonade by Our Crafty Cocktail
  • Baked Lemon Pasta by Hezzi-D’s Books and Cooks
  • Lemoncello Tiramisu by The Redhead Baker
  • Lemony Baby Bok Choy Apple and Miso Salad by Shockingly Delicious
  • Strawberry Lemonade Poke Cake by Daily Dish Recipes
  • Greek Salad with Lemon Vinaigrette by Making Miracles
  • Lemon and Rice Cheese Bombs by Magical Ingredients
  • Lemon Poppy Seed Muffins by Devour Dinner
  • Frozen Vodka Lemonade by Cheese Curd In Paradise

  • Ingredients
    Makes 10

    Arborio rice - 1/2cup
    salt - 1 cup
    Potatoes - 3/4 cup, cooked, and grated
    Garbanzo beans - 1/2 cup, cooked
    Onions - 1/2 cup
    garlic - 1, finely choppes
    Cilantro - 3 tbsp
    Cumin - 1/2 tsp
    Butter - 1.5 tbsp
    Turmeric - 1/8 tsp
    Garam amasala - 1/2 tsp
    Chili flakes - 1 tbsp
    Cayenne  - 1/4 tsp
    Peanuts - 3 tbsp, toasted
    Oil - 3 cups
    Rice flour 4 tbsp
    Aquafaba - 1/3 cup


    Pulse the peanuts in a spice grinder to make smooth mixture. Set aside.

    In another bowl, mash the garbanzo benans aside.

    Heat butter in a heavy-bottomed pan. Add the cumin, onion and garlic. Sauté for 2-3 minutes till the onions are translucent. Add the arborio rice and sauté for 2-3 minutes.

    Add the garam masala and turmeric. Set it aside for 3 minutes.

    Add 1/2 cup water, simmer for 2-3 minutes till the water is dissolved.

    Add another 1/2 cup water and cook for 4-5 minutes.

    Add the final cup of water and let it cook on a medium hit. Switch off the flame.

    Add the grated potatoes, mashed garbanzos, chili flakes, salt, cayenne, lemon juice, lemon zest, peanuts, and cilantro. Mix thoroughly.

    Transfer to a bowl, cover, and refrigerate for an hour atleast.

    Scoop quarter cup of the chilled rice mixture. Make a well in center and stuff the cheese ball inside. Cover and roll into a ball. Repeat with the remaining rice. Keep in a parchment lined tray, cover with a wrap and freeze for 1-2 hours.

    Add rice flour to aquafaba and whisk till smooth without any lumps.

    Heat oil in a heavy-bottomed pan. Dip each ball in aquafaba, roll in rice flour, dip again in aquafaba.

    Drop the balls carefully in hot oil. Deep fry for 4-5 minutes, flipping once till golden brown. Drain the excess oil. Transfer t serving bowl.

    Serve with mint chutney or ketchup.


    1. OH my...all that cheesy goodness with Indian spices....Sounds so good.

    2. Oh mannnnn, these sound so good. I love arancini so I bet I'd love these, too!

    3. I can never resist a tasty appetizer. This is such a creative recipe!

    4. These sound amazing! Love that the rice is wrapped around the cheese. So good!