Arancini with Tomato and Mozzarella

Arancini with Tomato and Mozzarella

Arancini with Tomato and Mozzarella

Learn how to prepare Arancini, a traditional Sicilian street food with tomato and mozzarella. It's an easy and tasty recipe!

March 12, 2018

Cuisine

Dietary Consideration

serves for

4

total time

0 HR 30 MIN

ingredients

Rice
60 g, risotto, cooked
Parmesan
1 tbsp, grated
Tomato
1, seeded and finely diced
Mozzarella
1 ball, cut into small cubes
basil
½ bunch, leaves
Flour
1 tbsp
Eggs
1, beaten
breadcrumbs
40 g
Vegetable oil
for deep frying

Preparation

Leave the leftover risotto to get completely cold – preferably refrigerated overnight.

Stir the tomato and Parmesan through the risotto.

Shape into equal balls, pushing a small cube of mozzarella into the centre of each one and shaping the rice around it.

If you prefer, you could make finger shapes instead.

Lay out the flour, egg and breadcrumbs on separate plates.

Dip the risotto balls into the flour, then the egg, then the breadcrumbs.

Use one hand and keep the other clean for ease.

Heat the oil to 180C or until a cube of bread sizzles when dunked in.

Fry the risotto balls until golden and crisp all over.

Serve hot or warm.

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