Description
These Cheesy Sicilian Arancini Balls are crispy, golden fried rice balls stuffed with gooey mozzarella and packed with Parmesan cheese and fresh herbs. Perfect as a delightful appetizer or snack, they are seasoned with parsley and lightly spiced, then breaded and fried to perfection. Serve warm with marinara sauce for an authentic Italian treat.
Ingredients
Scale
Main Ingredients
- 2 cups cooked Arborio rice (cooled)
- 1/2 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese (cut into small cubes)
- 2 large eggs (lightly beaten, for rice mixture)
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Breading Station
- 1 cup all-purpose flour
- 2 eggs (for breading, beaten)
- 1 1/2 cups Italian-style breadcrumbs
For Frying
- Vegetable oil (enough for about 2 inches deep in skillet)
Optional Serving
- Marinara sauce
Instructions
- Prepare the rice mixture: In a large bowl, combine the cooked Arborio rice, grated Parmesan cheese, 2 beaten eggs, chopped parsley, salt, and black pepper. Mix thoroughly until all ingredients are well incorporated.
- Shape arancini balls: Take a small handful of the rice mixture and flatten it slightly in your palm. Place a cube of mozzarella cheese in the center, then mold the rice around the cheese to form a compact ball. Repeat this process with the remaining mixture and cheese cubes.
- Set up breading station: Arrange three separate bowls—one with flour, one with the beaten eggs for breading, and one with Italian-style breadcrumbs. This setup will be used to coat the arancini balls thoroughly.
- Bread the arancini balls: Roll each formed rice ball first in the flour, then dip it into the beaten eggs, and finally coat it evenly with breadcrumbs. Make sure each ball is fully covered to ensure a crispy crust after frying.
- Chill before frying: Place the breaded balls on a plate or tray and refrigerate for 20 to 30 minutes. This step helps the coating set and prevents the balls from falling apart during frying.
- Heat the oil: Pour vegetable oil into a skillet or deep pot to a depth of about 2 inches. Heat the oil over medium heat until it reaches a temperature suitable for frying (around 350°F or 175°C).
- Fry the arancini balls: Carefully lower the chilled arancini balls into the hot oil in batches to avoid overcrowding. Fry each ball for 2 to 3 minutes per side or until they turn golden brown and crispy on the outside.
- Drain and serve: Use a slotted spoon to transfer the fried arancini onto paper towels to drain excess oil. Serve warm, optionally with marinara sauce for dipping.
Notes
- You can use leftover risotto to save time, making this recipe an excellent way to repurpose leftovers.
- For a more traditional Sicilian version, consider adding peas or cooked ground meat in the center along with the mozzarella.
- Ensure the oil temperature is stable to get perfectly golden, non-greasy arancini.
- Chilling the breaded balls before frying helps maintain their shape and crispiness.
