Description
These crispy Arancini, or Italian rice balls, are a delicious appetizer or snack. Filled with creamy ricotta, mozzarella, and Parmesan cheese, they’re coated in breadcrumbs and fried until golden brown. Serve with warm marinara sauce for dipping.
Ingredients
Scale
For the Rice Balls:
- 2 cups cooked and cooled short-grain rice (Arborio or Carnaroli)
- 2 cups ricotta cheese
- 1 cup freshly grated Parmesan cheese
- 1/2 pound mozzarella cheese, cut into 1/2-inch cubes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried thyme
- 1/4 teaspoon red chili flakes (optional)
- 3 cups vegetable oil or canola oil, for frying
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, plain, or panko)
Instructions
- Combine Ingredients: In a large bowl, combine the cooked rice, ricotta cheese, Parmesan cheese, mozzarella cheese, salt, pepper, thyme, and red pepper flakes (if using). The mixture should hold its shape when formed into a ball. If it’s too dry, add a little more ricotta.
- Form Rice Balls: Line a baking sheet with parchment paper. Take a small handful of the rice mixture and form it into a ball about the size of a golf ball. Place the balls on the prepared baking sheet.
- Chill: Cover the rice balls with plastic wrap and refrigerate for at least 30 minutes, or up to 6 hours.
- Prepare Coating Stations: Set up three shallow bowls. In the first bowl, add the beaten eggs. In the second bowl, combine the flour, salt, and pepper. In the third bowl, place the breadcrumbs.
- Coat the Rice Balls: Remove the chilled rice balls from the refrigerator. Dip each ball in the flour mixture, then the egg mixture, and finally the breadcrumbs, ensuring it’s fully coated.
- Heat the Oil: Pour the vegetable oil into a heavy-bottomed pot, filling it about 1 inch deep. Heat the oil over medium heat until it reaches 350°F (175°C) or until a small piece of bread browns in about 60 seconds.
- Fry the Arancini: Carefully add the coated rice balls to the hot oil, frying in batches to avoid overcrowding the pot. Cook for 2-3 minutes per side, or until golden brown and crispy and the internal temperature reaches 165F.
- Drain and Serve: Remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil. Serve hot with warm marinara sauce for dipping.
Notes
- If using leftover risotto, adjust the seasonings accordingly.
- For an air fryer version, brush the arancini with oil or spray with nonstick spray and air fry at 350°F for 12-15 minutes, rotating halfway through.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 6g
- Sodium: 1200mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 100mg
