Arancini, Fried Rice Balls

Arancini, Fried Rice Balls

Arancini, also know as fried rice balls are the best way to turn the leftover Risotto into another meal.

I had leftover Haddock and Courgette risotto from the night before, which I decided to turn into Arancini balls. Normally they are shallow fried, but I used the Air fryer to keep the dish healthy as possible. To be honest, I prefer the taste of the air fried arancini as the outer shell is crispier without the oil being soaked into the balls. Also, I didn’t add mozzarella inside the risotto balls as the risotto is already packed with wonderful flavours of haddock and Courgette and I wanted to keep things simple and delicious.


I have to apologies for lack of pictures on this post and couple of the misshaped balls. I got my daughter to join me in preparing this dish and I videoed the preparation so forgot to take pictures of some steps. Please click YouTube, for the video.

If you want the recipe for the Haddock and Courgette Risotto, please click here.

Instructions for making Arancini, Fried Rice Balls:

Add the risotto mixture into a bowl large enough to mix. Mix in ¼ of the beaten egg and 20g to 30g of breadcrumbs. Mix them all together.

Ingredients for Arancini

 

Shape them into balls.

Shaped Arancini ready for frying

 

Dip the shaped balls into the beaten egg, making sure that you thoroughly coat the balls. Remove excess egg, so that it won’t drip into the breadcrumbs and make the crumbs soggy. This even coating acts like a glue for the breadcrumbs to stick to the balls. Now cover the balls with the breadcrumbs.

Leave the coated balls in the fridge for at least 1 hour to harden. You can double coat the balls with eggs and breadcrumbs if you want thicker, crispier Arancini.

Place the risotto balls on a grill tray in the Air fryer. Spray the balls with healthy 1 calorie oil spray and cook for about 15 to 20 minutes and enjoy the taste of the your ‘hard’ labour 🙂 You can serve them on their own, or with ketchup or mayonnaise.

Notes:

If you want to add mozzarella for that stringy, gooey centre, then you press your finger into the centre of the risotto ball when you are shaping the balls, add small piece of mozzarella in the middle and pinch the risotto around the balls to form a nice round ball shaped arancini. Then dip them into eggs and breadcrumbs for frying.

You can freeze these balls after its been coated in breadcrumbs for whenever you feel like it. Take it out of the freezer, let it thaw and double coat it with eggs and breadcrumbs if you want a thick crummy shell and fry them.

Let me know if you have tried this and please add your feedback at the bottom…

 

Arancini, The Fried Rice Balls

Fried balls, the best use for leftover risotto
Course Appetizer, Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 3
Author Florita Balaskantha

Ingredients

  • 300 g Leftover risotto
  • 1 beaten egg
  • 70 g breadcrumbs add extra if needed

Instructions

  1. Add ¼ of the beaten egg into the risotto along with about 20-30g of breadcrumbs, depending on how moist the risotto mixture is

  2. Mix them all together to get a thicker mixture

  3. Shape them into balls

  4. Dip the rice balls into the beaten egg first and coat them evenly without breaking

  5. Now roll the balls in a dish with breadcrumbs and cover them evenly

  6. Leave it in the fridge for at least 1 hour to harden

  7. Place the risotto balls on a grill tray in the Air fryer

  8. Spray them with oil

  9. Cook them in the Air fryer for about 15 to 20 minutes

Let me know your feedback and comments below. If you have tried this recipe at home, tag me @mamaflosdiary, on your instagram pictures. It will be great to see your version 🙂

 

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