Description
Discover the Crispiest Arancini Recipe from Italy!
Ingredients
Scale
- 2 cups cooked risotto (preferably cooled)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
Instructions
- In a large bowl, combine the cooled risotto, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
- Using your hands, form the risotto mixture into balls about the size of a golf ball, placing them on a baking sheet.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in another dish, and place the breadcrumbs in a third dish.
- Roll each risotto ball in the flour, then dip it in the beaten eggs, and finally coat it in the breadcrumbs. Make sure each ball is evenly coated.
- In a large skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F.
- Carefully add a few risotto balls to the hot oil, frying them in batches to avoid overcrowding. Fry for about 3-4 minutes, or until golden brown and crispy.
- Use a slotted spoon to remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve hot with marinara sauce for dipping.
Notes
- For a spicy kick, add chopped jalapeños or red pepper flakes to the risotto mixture.
- Experiment with different fillings by adding cooked meats, vegetables, or herbs to the risotto before forming the balls.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 ball
- Calories: 250
- Sugar: 0g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 70mg