Crispy Arancini Italian Rice Balls with Marinara Dipping Sauce Recipe
Deliciously crispy Arancini Italian Rice Balls made from leftover risotto, stuffed with gooey mozzarella cheese, coated with breadcrumbs, and fried to golden perfection. Served with a tangy marinara dipping sauce, these bite-sized treats are perfect as an appetizer or snack.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 rice balls
- Category: Appetizer
- Method: Frying
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
For the Rice Balls:
- 2 cups leftover risotto (preferably cold)
- 1 cup mozzarella cheese, cubed (or any cheese of your choice)
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 1/2 cup all-purpose flour (for coating)
- 1 1/2 cups breadcrumbs (preferably panko for extra crispiness)
- Vegetable oil (for frying)
- Salt and pepper, to taste
For Dipping Sauce (Optional):
- 1 cup marinara sauce (store-bought or homemade)
- Fresh basil leaves (for garnish)
Instructions
- Prepare the Rice Ball Mixture: In a large bowl, combine the leftover risotto, mozzarella cheese, Parmesan cheese, and a pinch of salt and pepper. Use your hands or a spoon to mix the ingredients together until evenly combined.
- Shape the Rice Balls: With wet hands (to prevent sticking), scoop out a small amount of the rice mixture, about the size of a golf ball. Press a small cube of mozzarella cheese into the center of each ball and then seal it, rolling it into a tight ball shape.
- Coat the Rice Balls: Prepare a breading station with three shallow dishes: In the first dish, place the flour. In the second dish, beat the egg. In the third dish, place the breadcrumbs. Dip each rice ball into the flour, coating it lightly. Next, dip it into the egg, making sure it’s fully coated. Finally, roll the rice ball in the breadcrumbs, pressing gently to ensure an even coat.
- Fry the Rice Balls: Heat about 2-3 inches of vegetable oil in a frying pan or deep fryer to 350°F (175°C). Carefully drop the rice balls into the hot oil, a few at a time, and fry for about 3-4 minutes until golden brown and crispy. Remove the rice balls from the oil and place them on a paper towel-lined plate to drain any excess oil.
- Serve & Enjoy: Serve your crispy Arancini Italian Rice Balls hot with a side of marinara sauce for dipping. Garnish with fresh basil leaves for a touch of color and extra flavor!
Notes
- Using cold leftover risotto helps the rice balls hold their shape better during frying.
- Panko breadcrumbs provide extra crispiness but regular breadcrumbs can be used as well.
- Ensure the oil temperature is maintained at 350°F (175°C) to avoid greasy or undercooked Arancini.
- These rice balls can be made ahead and refrigerated before frying.
- For a vegetarian version, ensure the cheese used contains no animal rennet.
