Description

Crispy, golden-fried Italian rice balls filled with gooey mozzarella and herbs, served warm over marinara sauce for a rich and comforting appetizer or snack.

Ingredients

Units Scale

2 cups cooked Arborio rice (cooled)
1/2 cup grated Parmesan cheese
1/2 cup shredded mozzarella (plus extra cubes for stuffing)
1/4 cup fresh parsley, finely chopped
2 large eggs
1/2 cup breadcrumbs (plus extra for coating)
1 teaspoon garlic powder
Salt and pepper to taste
1 cup marinara sauce (for serving)
Vegetable oil for frying

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Instructions

In a large mixing bowl, combine cooked Arborio rice, Parmesan, shredded mozzarella, parsley, garlic powder, salt, pepper, and 1 beaten egg. Mix until well incorporated.
With damp hands, take a small portion of the rice mixture and flatten it slightly. Place a cube of mozzarella in the center, then shape the rice around it to form a tight ball.
Repeat until all the rice mixture is used.
In two shallow bowls, place the remaining beaten egg in one and breadcrumbs in the other. Dip each rice ball into the egg, then roll in breadcrumbs until evenly coated.
Heat vegetable oil in a deep skillet or saucepan over medium heat. Fry arancini in batches, turning occasionally, until golden brown and crisp (about 3–4 minutes per batch).
Transfer to a paper towel-lined plate to drain.
Serve warm over marinara sauce, garnished with extra parsley.

Notes

Chill rice before shaping for easier handling and better consistency.
Use a slotted spoon to transfer arancini from oil to prevent excess oil absorption.
Try adding peas or ground meat to the filling for a more traditional Sicilian version.

Nutrition

Serving Size: 1 arancini
Calories: 150
Sugar: 1g
Sodium: 180mg
Fat: 7g
Saturated Fat: 3g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 5g
Cholesterol: 30mg