Italy · Appetizers and Sandwiches
Arancini
Crispy fried Sicilian rice balls stuffed with melted mozzarella.
Ingredients
- cooked cold rice500 g
- pizza mozzarella150 g
- all-purpose flour100 g
- breadcrumbs200 g
- eggs2-3
- Parmesan50 g
- vegetable oil for deep-frying1 l
- tomato sauce150 g
- salt and freshly ground black pepperto taste
Method
- 1The key: rice must be completely cold, ideally chilled for several hours. Mix in grated Parmesan if the rice was unseasoned.
- 2Cut mozzarella into neat 1.5 cm cubes. Prepare three wide bowls: flour, lightly beaten eggs with a pinch of salt, and breadcrumbs.
- 3Wet your hands. Take a portion of rice the size of a small tangerine, flatten on your palm, place a mozzarella cube in the center. Wrap the rice around the filling into a tight ball or cone. Make sure the cheese is fully enclosed.
- 4Bread each ball in sequence: first in flour (shake off excess), dip fully in beaten eggs, then coat thoroughly in breadcrumbs, pressing gently.
- 5Heat oil to 170–180 °C. Fry in small batches (3–4 pieces) until deep golden-brown, 3–5 minutes. Drain on paper towels. Serve immediately with tomato sauce while the cheese is hot and melted.