Ingredients
For the Filling & Coating:
✅ ½ cup ricotta cheese
✅ ½ cup mozzarella cheese, shredded
✅ 2 tbsp Italian seasoning (divided)
✅ 1 cup panko breadcrumbs
✅ ¼ cup all-purpose flour
✅ 2 large eggs, whisked
For the Arancini:
✅ 4 cups cooked risotto (chilled)
✅ 1 cup canola oil (for frying)
Instructions
1️⃣ Make the Filling: In a bowl, mix ricotta, mozzarella, and 1 tbsp Italian seasoning.
2️⃣ Set Up the Breading Station:
🔹 Bowl 1: Flour
🔹 Bowl 2: Whisked eggs
🔹 Bowl 3: Panko breadcrumbs mixed with 1 tbsp Italian seasoning
3️⃣ Form the Arancini:
✔️ Take 2-3 tbsp of risotto, place ½ tsp cheese mixture in the center, and wrap the risotto around it to form a ball.
✔️ Repeat with remaining risotto.
4️⃣ Bread the Arancini:
✔️ Roll each ball in flour, then dip in egg, and finally coat in breadcrumbs.
5️⃣ Chill & Fry:
✔️ Place coated arancini in the fridge while heating canola oil to 350°F (175°C).
✔️ Fry in batches for 2-3 minutes per side until golden brown. Drain on a wire rack.
Notes
✔️ Air Fryer: Spray with cooking spray and cook at 400°F for 10 minutes.
✔️ Oven-Baked: Bake at 400°F for 20 minutes until crispy.
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