Buy all ingredients right below the recipe
INGREDIENTS
- 2 cups leftover cooked rice + 1/2 cup freshly cooked rice (if you want more rice)
- 1/2 cup grated Parmesan
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried oregano or basil (optional)
- 100 g mozzarella, cut into small cubes (or other cheese to taste, e.g., provolone or gouda)
COATING INGREDIENTS
- 2 eggs
- 1 cup breadcrumbs
- 1/2 cup all-purpose flour
YOU WILL ALSO NEED
- Vegetable oil for frying (e.g., sunflower or rapeseed)
INSTRUCTIONS
- 1If using leftover rice, mix it with freshly cooked rice to make the mixture easier to work with.
- 2Add grated Parmesan, salt, pepper, dried herbs, and lemon zest (if using) to the rice mixture. Mix everything thoroughly.
- 3Take about one tablespoon of the rice mixture and form it into a flat patty. Place a cube of mozzarella in the center and close the patty into a ball. Make sure the cheese is completely covered by the rice. Place a cube of mozzarella in the center and close the patty into a ball. Make sure the cheese is completely covered by the rice.
- 4Prepare three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. First, coat each ball in flour, then in beaten eggs, and finally in breadcrumbs. You can repeat this process if you want a thicker and crispier coating.
- 5In a large pan or pot, heat a sufficient amount of oil for frying (the oil should be deep enough for the balls to float).
- 6Fry the arancini over medium-high heat until golden brown, about 2-3 minutes per side. After frying, remove them and let them drain on a paper towel.
- 7Serve hot, ideally with marinara sauce or another favorite dip.
Tip
For a more intense flavor, you can also add some chopped ham, prosciutto, or sun-dried tomatoes to the rice mixture.
