Crispy Arancini Recipe
Arancini are classic Italian rice balls filled with gooey cheese, coated in breadcrumbs, and fried to crispy perfection. Ready in 1 hour, this recipe is perfect for a party or a tasty appetizer.
Equipment
- Mixing bowl
- Frying pan
- Slotted spoon
- Baking sheet
Ingredients
For the Arancini:
- 2 cups leftover risotto or cooked rice
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese cut into small cubes
- 1 cup all-purpose flour
- 2 eggs beaten
- 1 cup breadcrumbs
- Salt and black pepper to taste
- Vegetable oil for frying
For Serving:
- Marinara sauce
- Lemon wedges optional
Instructions
Prepare the Rice Mixture:
- In a mixing bowl, combine the leftover risotto with the grated Parmesan cheese. Mix well until combined.
Shape the Arancini:
- Take a small handful of the rice mixture and flatten it slightly in your hand.
- Place a cube of mozzarella cheese in the center, then shape the rice around it to form a ball.
- Repeat with the remaining mixture.
Coat the Arancini:
- Roll each rice ball in flour, then dip in the beaten eggs, and finally coat in breadcrumbs.
- Place the coated Arancini on a baking sheet and chill in the refrigerator for 15 minutes.
Fry the Arancini:
- Heat vegetable oil in a frying pan over medium heat until hot.
- Fry the Arancini in batches for 3-4 minutes per side, or until golden brown and crispy.
- Remove with a slotted spoon and drain on paper towels.
Serve:
- Serve the Arancini hot with a side of marinara sauce for dipping and lemon wedges if desired.
Notes
- Variation: You can fill Arancini with a mixture of ragù (meat sauce) and peas for a traditional Sicilian version.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in the oven to restore crispiness.
- Serving Tip: Serve with a side of garlic aioli or marinara sauce to enhance the flavor of these crispy rice balls.
