Arancini is a deep fried rice ball that is filled with delicious gooey cheese and sweet peas. What is not amazing about that!? Especially in our house when we have a dinner the night before that has leftover cooked white rice, it makes Aracnini a breeze to make. This recipe is super straight forward but trust me, the different flavors you can add to these are infinite. I'm thinking a seasonal Pumpkin & Sage Arancini recipe might be in the near future... Stay tuned! But for now, enjoy these and let me know what you think!
Ingredients:
2 Cups Cooked White Rice
2 Eggs
1 Cup Shredded Mozzarella Cheese
1/2 Cup Frozen Peas
1/2 Cup Grated Parmesarm
1/2 Cup Bread Crumbs (I used Italian Flavored)
4 Cups Frying Oil (Vegetable or Canola)
Salt and Black Pepper
Optional:
Marinara Sauce
Fresh Basil
Pictured: Arancini Mixture before forming into balls
In a deep, medium sauce pan, Heat oil until 350 degrees. You want at least 1.5-2" of oil so the Arancini are mostly submerged when frying.
In a large bowl, Combine Rice, 1 egg, Mozzarella and Parmesan Cheeses with Peas. Season with Salt and Pepper.
In two shallow bowls, beat one egg in one bowl and add breadcrumbs to the other.
Shape the rice into 2" balls using your hands and pressing the mixture together. Once you have formed your balls, Dredge them first the bread crumbs then the egg wash and then BACK into the breadcrumbs.
Fry Arancini balls in batches to not over crowd your pan. Flip them once or twice to evenly brown until they are crispy. This will take about 3-4 minutes. Season with a pinch of salt right when they come out of the oil.
Plate with marinara and garnish with fresh basil and more parmesan cheese. Serve Immediately.
**You can make the mixture ahead of time and refrigerate until you are ready to fry and serve.
Please be sure to share your feedback here and on my social media pages using hashtag #alliesfeast and I look forward to hearing how you enjoy these cheesy little bites!
-Alexandra
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