Description
Cheesy Italian Arancini Balls are crispy, golden fried rice balls stuffed with gooey mozzarella and flavored with Parmesan and Italian seasoning. Perfect as an appetizer or snack, these crunchy delights offer a satisfying combination of creamy cheese and savory risotto in every bite.
Ingredients
Scale
Rice Mixture
- 2 cups cooked and cooled risotto or short-grain rice
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- Salt and pepper to taste
Filling
- 1 cup mozzarella (cut into 1/2-inch cubes)
Breading
- 1/2 cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup breadcrumbs (plain or Italian-style)
Frying
- Vegetable oil (for frying)
Garnish (optional)
- Chopped parsley
Instructions
- Prepare the Rice Mixture: In a large bowl, mix the cooled risotto with grated Parmesan cheese, Italian seasoning, salt, and pepper to evenly distribute all the flavors throughout the rice.
- Form the Arancini Balls: Take about 2 tablespoons of the rice mixture and flatten it in your hand. Place a cube of mozzarella in the center and carefully wrap the rice around it to form a compact ball. Repeat with the remaining mixture and cheese cubes.
- Set Up Breading Station: Arrange three shallow bowls – one with flour, one with beaten eggs, and one with breadcrumbs. Roll each rice ball first in flour, then dip into the egg, and finally coat thoroughly with breadcrumbs. Place the breaded balls on a tray and chill in the refrigerator for 20 to 30 minutes to firm up.
- Heat Oil for Frying: Pour vegetable oil into a deep skillet or pot and heat it to 350°F (175°C). This temperature is ideal for achieving a crispy exterior without absorbing excess oil.
- Fry the Arancini: Carefully fry the arancini balls in batches, cooking each side for 2 to 3 minutes or until they turn golden brown and crispy. Use a slotted spoon to remove them from the oil, then drain on paper towels to remove excess oil.
- Serve: Serve the hot arancini immediately, garnished with chopped parsley if desired, alongside your favorite marinara sauce for dipping.
Notes
- Use leftover risotto for best results as it has the perfect texture to hold shape.
- For added variety, incorporate chopped cooked meat, peas, or sun-dried tomatoes into the rice mixture before forming the balls.
- Ensure the oil temperature stays consistent at 350°F to avoid greasy arancini.
- Chilling the balls before frying helps them retain their shape and results in a crisper crust.
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Category: Appetizer, Snack
- Method: Frying
- Cuisine: Italian
