Description
Crispy Italian arancini made with seasoned Arborio rice, Parmesan, and a gooey mozzarella center. Fried until golden and served hot with warm marinara sauce, they make a satisfying appetizer or snack.
Ingredients
2 cups cooked Arborio rice, cooled
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese, cut into small cubes
2 large eggs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
2 tablespoons chopped fresh parsley
Salt, to taste
Black pepper, to taste
1 cup all-purpose flour
2 large eggs, beaten
1½ cups Italian-style breadcrumbs
Vegetable oil, for frying
Marinara sauce, for serving
Instructions
- Combine the cooled Arborio rice, Parmesan, 2 eggs, garlic powder, onion powder, Italian seasoning, parsley, salt, and black pepper in a large bowl. Mix thoroughly until the mixture holds together when pressed.
- Scoop about 2 tablespoons of the rice mixture into your hand and flatten it gently. Place a small cube of mozzarella in the center, then wrap the rice around the cheese to completely enclose it. Roll into a compact ball and repeat with the remaining mixture.
- Place the flour, beaten eggs, and breadcrumbs in three separate shallow bowls. Coat each rice ball first in flour, shaking off the excess, then in beaten egg, and finally in breadcrumbs until evenly covered.
- Pour enough vegetable oil into a deep, heavy-bottomed pot to reach a depth of about 2 inches. Heat the oil to 350°F (175°C).
- Carefully fry the arancini in small batches for 3–4 minutes, turning occasionally, until crisp and evenly golden brown. Avoid overcrowding the pot and maintain the oil temperature near 350°F (175°C).
- Transfer the fried arancini to a paper towel-lined plate to drain excess oil. Allow them to cool slightly, then serve hot with warm marinara sauce.
Notes
Use cooled Arborio rice and compact the balls firmly to help prevent the arancini from falling apart.
For meat-filled arancini, add a small amount of fully cooked ground beef or Italian sausage with the mozzarella.
Fontina or provolone can be substituted for the mozzarella.
Finely chopped cooked mushrooms, spinach, or peas can be mixed into the rice; drain vegetables well before adding.
Add crushed red pepper flakes for a spicy variation.
Panko breadcrumbs can replace some or all of the Italian-style breadcrumbs for extra crunch.
Store cooled leftovers in an airtight container in the refrigerator for up to 3–4 days.
Reheat at 375°F (190°C) in an oven or air fryer until hot and crisp, checking after about 8–10 minutes.
For a baked version, lightly coat the breaded arancini with oil and bake until golden and heated through, turning during baking for more even browning.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 2 g
- Sodium: 620 mg
- Fat: 15 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 13 g
- Cholesterol: 105 mg
