Italian Fried Rice Balls (Arancini)

Name: Italian Fried Rice Balls (Arancini)
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1/2 cup cornmeal or yellow corn flour; 1 cup all-purpose flour; 2 eggs (lightly beaten); 3 cup risotto (chilled; see recipe below); 1/2 cup fresh parsley (chopped); 115 g Italian feta cheese (cut into cubes); 6 cup vegetable oil (about 3 inches deep); to taste coarse sea salt (sprinkle on top while hot)

Classic Italian fried rice ball snack made by wrapping Italian risotto around feta cheese, coating in cornmeal batter, and deep-frying until golden.

50 min

Easy

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Ingredients

cornmeal or yellow corn flour 1/2 cup

all-purpose flour 1 cup

eggs (lightly beaten) 2

risotto (chilled; see recipe below) 3 cup

fresh parsley (chopped) 1/2 cup

Italian feta cheese (cut into cubes) 115 g

vegetable oil (about 3 inches deep) 6 cup

coarse sea salt (sprinkle on top while hot) to taste

Instructions

Prepare the breading

Combine the cornmeal and flour in a shallow bowl. Lightly beat the eggs in another shallow bowl and set aside.

Shape with filling

Mix the chilled risotto with the parsley using a fork. With your hands, shape the risotto into golf ball-sized balls. Poke a hole in each ball, insert a cube of feta cheese, then close the ball to seal. Place the formed balls on a tray lined with parchment paper.

Heat the oil

Pour the oil into a Dutch oven (about 3 inches / 7.5 cm deep) and heat over medium-high to 180°C (360°F).

Coat the balls

While the oil heats, dip each ball in the egg wash, then coat in the cornmeal mixture. Return to the parchment-lined tray.

Fry

When the oil reaches about 190°C (375°F), use a slotted spoon to gently lower 3 to 4 balls into the pot. Turn occasionally and fry until golden on all sides, about 4 minutes. Use a slotted spoon to remove and place on a tray lined with paper towels to drain. Sprinkle with coarse sea salt while hot. Repeat, keeping the oil temperature around 190°C.