Easy mozzarella arancini

Too few ratings
stefan

stefan

“Arancini are the perfect dish to use up leftover risotto. They taste wonderful with yogurt dips!”

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
30
min.
Resting

Ingredients

Servings:-10+
120 g mozzarella cheese
30 g jarred sun-dried tomatoes
25 g basil
250 g risotto rice (cooked)
150 g flour
150 g breadcrumbs
egg
salt
pepper
vegetable oil (for deep frying)
lemon (for serving)
yogurt (for serving)
Metric
Imperial

Utensils

  • cutting board
  • knife
  • 4 bowls
  • pot (small)
  • food thermometer
  • slotted spoon
  • paper towels

Step 1/4

Finely chop dried tomatoes and basil. Add cooked risotto, dried tomatoes, and basil to a bowl and stir to combine. Season with salt and pepper to taste.
  • 30 jarred sun-dried tomatoes
  • 25 basil
  • 250 risotto rice (cooked)
  • salt
  • pepper
  • cutting board
  • knife
  • bowl

Finely chop dried tomatoes and basil. Add cooked risotto, dried tomatoes, and basil to a bowl and stir to combine. Season with salt and pepper to taste.

Step 2/4

Divide mozzarella cheese into smaller pieces. With damp hands, form some of the risotto mixture around each piece of mozzarella and roll into equal-sized balls. If you want to make the breading easier, refrigerate the arancini for approx. 30 min.
  • 120 mozzarella cheese

Divide mozzarella cheese into smaller pieces. With damp hands, form some of the risotto mixture around each piece of mozzarella and roll into equal-sized balls. If you want to make the breading easier, refrigerate the arancini for approx. 30 min.

Step 3/4

Prepare three shallow bowls for breading and add flour to the first one, breadcrumbs to the second, and lightly beat egg in the third. Dredge each arancini in flour, then dip in beaten egg, and finally coat with breadcrumbs.
  • 150 flour
  • 150 breadcrumbs
  • 1 egg
  • 3 bowls

Prepare three shallow bowls for breading and add flour to the first one, breadcrumbs to the second, and lightly beat egg in the third. Dredge each arancini in flour, then dip in beaten egg, and finally coat with breadcrumbs.

Step 4/4

Heat vegetable oil in a small pot until it’s approx. 180°C/350°F. Add arancini in batches and deep-fry them for approx. 6 – 7 min., or until they are crispy and golden brown. Transfer to paper towels to drain and serve warm arancini with lemon wedges and yogurt for dipping. Enjoy!
  • vegetable oil (for deep frying)
  • lemon (for serving)
  • yogurt (for serving)
  • pot (small)
  • food thermometer
  • slotted spoon
  • paper towels

Heat vegetable oil in a small pot until it’s approx. 180°C/350°F. Add arancini in batches and deep-fry them for approx. 6 – 7 min., or until they are crispy and golden brown. Transfer to paper towels to drain and serve warm arancini with lemon wedges and yogurt for dipping. Enjoy!