Description
Sun-Dried Tomato Mozzarella Stuffed Arancini are crispy, golden-fried rice balls filled with a gooey mozzarella center and the tangy flavor of sun-dried tomatoes. These savory snacks are perfect as an appetizer or a party dish that will impress your guests.
Ingredients
– 2 cups cooked risotto (preferably cooled)
– 1/2 cup sun-dried tomatoes, chopped
– 1/2 cup mozzarella cheese, cubed
– 1/4 cup grated Parmesan cheese
– 1/4 cup all-purpose flour
– 2 large eggs
– 1 cup breadcrumbs (preferably panko)
– 1 tablespoon fresh basil, chopped (optional)
– Salt and pepper, to taste
– Vegetable oil, for frying
Instructions
1. In a large bowl, combine the cooled risotto, sun-dried tomatoes, mozzarella cheese, Parmesan cheese, and chopped basil (if using). Season with salt and pepper.
2. With wet hands, form the risotto mixture into small balls, about 1-2 inches in diameter, ensuring that each ball contains a cube of mozzarella in the center.
3. Set up a breading station: In one bowl, place the flour; in another, beat the eggs; and in a third, place the breadcrumbs.
4. Roll each rice ball in the flour, dip in the beaten eggs, and then coat with breadcrumbs, pressing gently to ensure the coating sticks.
5. Heat vegetable oil in a deep frying pan or pot over medium heat. Once the oil is hot (about 350°F or 175°C), fry the arancini in batches, turning them occasionally, until golden brown and crispy, about 3-4 minutes.
6. Use a slotted spoon to remove the arancini from the oil and drain them on paper towels.
7. Serve hot, with a marinara dipping sauce or as is.
Notes
– You can make the risotto ahead of time and let it cool before forming the arancini.
– If you prefer a lighter version, you can bake the arancini instead of frying them. Bake at 375°F (190°C) for 15-20 minutes, or until golden and crispy.
– For a twist, you can add cooked spinach or mushrooms to the filling for added flavor.
Nutrition
- Serving Size: 1 arancini
- Calories: 120 kcal
- Sugar: 2g
- Sodium: 250mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg