Description
Arancini are a delightful Sicilian snack made of crispy, golden-fried rice balls filled with gooey cheese. These savory morsels are perfect as an appetizer or snack, featuring a creamy interior and crunchy exterior. They pair wonderfully with marinara sauce for dipping, making them a crowd-pleaser for any occasion.
Ingredients
Units
Scale
For the Rice Balls:
- 2 cups rice, cooked and cooled
- 2 cups ricotta cheese
- 1 cup parmesan cheese, freshly grated
- 1/2 pound mozzarella cheese, cut into small cubes
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/4 Teaspoon red chili flakes (optional)
- 3 cups vegetable oil or canola oil, for frying
- 1/4 Teaspoon dried thyme
For the Coating:
- 3 eggs, lightly beaten
- 3/4 cup all-purpose flour
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 2 cups breadcrumbs, seasoned or plain
Instructions
- Prepare the Rice Mixture:
In a large mixing bowl, combine the cooked rice, ricotta cheese, parmesan cheese, mozzarella cubes, salt, pepper, thyme, and chili flakes (if using). Mix until the ingredients are well incorporated and the mixture holds together when rolled into a ball. If it feels dry or crumbly, add more ricotta cheese. - Form the Rice Balls:
Line a baking sheet with parchment paper. Take a small handful of the rice mixture and roll it into a ball about the size of a golf ball. Place the balls on the prepared baking sheet. Continue until all the rice mixture is used. Cover the tray with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours. - Set Up the Coating Station:
Using three bowls, add the lightly beaten eggs to the first bowl. In the second bowl, combine the flour, salt, and pepper. Add the breadcrumbs to the third bowl. Line another baking sheet with parchment paper for the coated rice balls. - Coat the Rice Balls:
Remove the chilled rice balls from the fridge. Dip each ball first into the flour, shaking off the excess, then into the eggs to coat completely, and finally into the breadcrumbs. Ensure each ball is fully coated and place it on the prepared baking sheet. Repeat with the remaining rice balls. - Fry the Arancini:
Pour vegetable oil into a heavy-bottomed pot, filling it to at least 1 inch deep. Heat the oil over medium heat until small bubbles appear, or until the oil reaches 350°F. Carefully add the coated rice balls, a few at a time, ensuring not to overcrowd the pot. Fry for 2–3 minutes per side, or until golden brown. Adjust the heat if needed to avoid burning or uneven cooking. - Cool and Serve:
Transfer the fried arancini onto a paper towel-lined plate to drain excess oil. Allow them to cool for a few minutes before serving. Serve warm with marinara sauce for dipping.
Notes
- Using leftover risotto: If you’re using seasoned risotto, you may want to omit some or all of the seasonings in the recipe.
- Rice ball consistency: If your rice ball mixture feels too dry, add a little more ricotta cheese to achieve the right consistency.
- Air fryer option: For a lighter version, coat the arancini with oil or nonstick spray and air fry at 350°F for 12–15 minutes. Rotate them halfway through for even cooking.
Nutrition
- Serving Size: 2–3 arancini
- Calories: 350
- Sugar: 2g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 60mg