Description
Cheesy Italian Arancini Balls are crispy, golden-brown rice balls filled with gooey mozzarella and Parmesan cheese, perfect for dipping in marinara sauce.
Ingredients
Scale
- 2 cups cooked risotto (preferably cooled)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup all-purpose flour
- 2 large eggs
- 1 cup breadcrumbs
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- Marinara sauce for dipping
Instructions
- In a large bowl, combine the cooled risotto, mozzarella cheese, Parmesan cheese, garlic powder, oregano, salt, and black pepper. Mix until well combined.
- With wet hands, take about 2 tablespoons of the risotto mixture and form it into a ball. Repeat with the remaining mixture to create about 12 balls.
- Set up a breading station: Place the flour in one shallow dish, beat the eggs in another dish, and put the breadcrumbs in a third dish.
- Roll each risotto ball in the flour, then dip it into the beaten eggs, and finally coat it with breadcrumbs. Ensure each ball is evenly coated.
- In a large skillet, heat about 2 inches of vegetable oil over medium heat until it reaches 350°F. Carefully add the arancini balls in batches, frying for about 3-4 minutes or until golden brown and crispy.
- Use a slotted spoon to remove the arancini from the oil and place them on a paper towel-lined plate to drain excess oil.
- Serve warm with marinara sauce for dipping.
Notes
- For a spicy kick, add crushed red pepper flakes to the risotto mixture.
- Experiment with different cheeses, such as fontina or cheddar, for a unique flavor twist.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 1g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 120mg