Description
Crispy and cheesy arancini are delicious Italian rice balls coated in breadcrumbs and fried to perfection.
Ingredients
Scale
- 2 cups cooked risotto (cooled)
- 1/2 cup grated mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg, beaten
- 1/2 cup breadcrumbs
- 1/4 cup flour
- Vegetable oil for frying
- Salt and pepper to taste
Instructions
- Mix cooled risotto with mozzarella and Parmesan cheese.
- Shape the mixture into small balls.
- Roll each ball in flour, then dip in beaten egg, and coat with breadcrumbs.
- Heat oil in a deep pan to 350°F (175°C).
- Fry arancini until golden brown, about 3-4 minutes.
- Drain on paper towels and serve warm.
Notes
- Use day-old risotto for better texture.
- Serve with marinara sauce for dipping.
- Refrigerate mixture for 30 minutes if too sticky.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini
- Calories: 250
- Sugar: 1g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 45mg
Keywords: crispy arancini, cheesy rice balls, Italian appetizer, fried risotto