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Makes
US | Metric
Ingredients
  • 100 g Flour
  • 2 Eggs
  • 100 g Panko breadcrumbs
  • 14 Mozzarella pearls
  • Vegetable oil for frying
  • Herbs to garnish
Mozzarella stuffed arancini Mozzarella stuffed arancini

Mozzarella stuffed arancini

Prep 30 minutes
Total 45 minutes
  1. Take some chilled leftover risotto and flatten in the palm of your hand. Place a mozzarella pearl on top and encase it in risotto. (I find using an ice cream scoop best for consistent sized balls.) Place on a tray lined with grease proof paper and repeat until out of risotto. Put the tray in the freezer for 15 minutes.
  2. Put the flour, eggs (whisked) and panko breadcrumbs into 3 separate shallow dishes.
  3. Dip each risotto ball into first the flour, then the egg, then the breadcrumb and place into a clean lined tray. It helps to keep one hand for dry and one for wet so your fingers don’t get covered in breadcrumbs. Put the tray in the fridge.
  4. Start heating up a deep pan with vegetable oil so that it half fills the pan. You want a digital thermometer to read 180℃
  5. When the oil is up to temperature, remove the balls from the fridge and fry the arancini in batches of 4 or 5 for 6 minutes until golden brown. Remove from the oil with a slotted spoon and place onto a plate lined with kitchen paper to absorb the excess oil.
Mozzarella stuffed arancini Mozzarella stuffed arancini

Mozzarella stuffed arancini

favorite
print
like
Prep 30 minutes
Total 45 minutes
Makes
US | Metric
Ingredients
  • 100 g Flour
  • 2 Eggs
  • 100 g Panko breadcrumbs
  • 14 Mozzarella pearls
  • Vegetable oil for frying
  • Herbs to garnish

  1. Take some chilled leftover risotto and flatten in the palm of your hand. Place a mozzarella pearl on top and encase it in risotto. (I find using an ice cream scoop best for consistent sized balls.) Place on a tray lined with grease proof paper and repeat until out of risotto. Put the tray in the freezer for 15 minutes.
  2. Put the flour, eggs (whisked) and panko breadcrumbs into 3 separate shallow dishes.
  3. Dip each risotto ball into first the flour, then the egg, then the breadcrumb and place into a clean lined tray. It helps to keep one hand for dry and one for wet so your fingers don’t get covered in breadcrumbs. Put the tray in the fridge.
  4. Start heating up a deep pan with vegetable oil so that it half fills the pan. You want a digital thermometer to read 180℃
  5. When the oil is up to temperature, remove the balls from the fridge and fry the arancini in batches of 4 or 5 for 6 minutes until golden brown. Remove from the oil with a slotted spoon and place onto a plate lined with kitchen paper to absorb the excess oil.