Side view of one Crispy Rice Cherry Bomb cut in half atop marinara sauce.

Crispy Rice Cherry Bomb (For 24)

  • Servings
  • Serving Size
    1 cherry bomb; 1 cup of marinara


  • 3 cups cherry peppers, drained, chopped
  • 6 cups philly beef, cooked, chopped
  • 6 cups cheddar cheese, shredded
  • 3 quarts risotto
  • 6 quarts panko bread crumbs
  • 6 quarts marinara sauce
  • 1½ cups parmesan, grated
  • ½ cup parsley, stemmed, chopped


To make filling:

  • In a 2-quart metalwork bowl; combine cherry peppers, Philly Beef, and cheddar cheese. Mix until thoroughly combined.

To make 1 cherry bomb:

  • Flatten ½ cup risotto into a disc shape; place ¼ cup cheese mixture in center of disc and form a ball around the filling.

  • Roll cherry bomb in panko bread crumbs, and cook in a deep fryer set to 350°F for 3 to 5 minutes or until golden. Remove from oil and transfer to a sheet tray lined with parchment paper.

  • Bake at 350°F for 8 to 10 minutes or until cherry bomb reaches an internal temperature of 165°F.

To make 1 portion:

  • In a heated bowl, pour 1 cup heated marinara sauce over 1 cherry bomb.

  • Top with 1 tablespoon Parmesan and 1 teaspoon parsley.