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Cheesy Fried Arancini: Crispy Italian Rice Balls

Three crispy, golden brown rice balls served on a white plate, with one showing the creamy rice interior.
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Make classic Italian rice balls, or Arancini, at home. These feature a creamy risotto interior stuffed with melted cheese, coated, and fried until perfectly golden and crispy. They make an excellent appetizer or snack.

Ingredients

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  • 3 cups cooked Arborio rice (cooled)
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup chopped cooked ham (optional)
  • 1/2 cup frozen peas (thawed)
  • 2 large eggs, lightly beaten
  • 1 cup all-purpose flour
  • 2 cups plain breadcrumbs
  • Vegetable oil, for frying
  • Salt and black pepper to taste

Instructions

  1. In a large bowl, combine the cooled cooked rice, mozzarella cheese, Parmesan cheese, ham, and peas. Season with salt and pepper. Mix gently until just combined; avoid crushing the rice grains.
  2. Scoop about 2 tablespoons of the rice mixture and form it into a tight ball, about 1.5 inches in diameter. If the mixture is too dry, slightly dampen your hands.
  3. Set up a standard breading station: place flour in one shallow dish, the beaten eggs in a second dish, and breadcrumbs in a third dish.
  4. Roll each rice ball first in the flour, shaking off any excess.
  5. Dip the floured ball into the beaten egg, allowing excess to drip off.
  6. Roll the ball thoroughly in the breadcrumbs, pressing lightly to ensure an even, thick coating. Place the breaded balls on a baking sheet.
  7. Heat about 2 inches of vegetable oil in a deep, heavy-bottomed pot or deep fryer to 350°F (175°C). Use a thermometer to monitor the temperature closely.
  8. Carefully lower 3 or 4 rice balls into the hot oil, ensuring you do not overcrowd the pot.
  9. Fry for 3 to 4 minutes, turning occasionally, until they are deep golden brown and crispy on all sides.
  10. Remove the cooked Arancini with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
  11. Serve the crispy rice balls immediately while the cheese inside is melted.

Notes

  • For the best results, chill the formed and breaded rice balls for at least 30 minutes before frying. This helps them hold their shape better during cooking.
  • If you prefer a meat filling, substitute the ham with 1 cup of cooled, thick meat ragu, placing a small spoonful in the center before sealing the rice ball.
  • Use high-quality, short-grain rice like Arborio for the best creamy texture in the center.

Nutrition

Find it online: https://magazinemeal.com/rice-balls-cheesy-fried-arancini-recipe/