Arancini
Arancini are Sicilian fried rice balls with a golden, crispy breadcrumb exterior and a molten filling of ragu and mozzarella that stretches beautifully when you pull them apart. They are a beloved street food from Palermo and Catania, and a genius way to use leftover risotto.
Crispy Sicilian fried rice balls stuffed with ragu and melted mozzarella.
Nutrition per serving
Ingredients
Shell
Filling
Breading
Instructions
Prepare the Filling and Rice
Ensure the risotto or rice is completely cold and firm, ideally refrigerated overnight. This makes it much easier to shape without the balls falling apart. Mix a small amount of ragu with the mozzarella cubes so the filling is combined and ready to enclose. Season the cold rice with an extra pinch of salt if needed.
Shape the Arancini
Wet your hands lightly with water to prevent sticking. Take a generous handful of cold rice, about 80 grams, and flatten it in your palm. Place a heaped teaspoon of the ragu and mozzarella mixture in the center. Close your hand around it, pressing and rolling firmly into a smooth ball or traditional cone shape. Repeat until all rice and filling are used.
Bread the Rice Balls
Set up a breading station with three shallow dishes containing flour, beaten eggs, and breadcrumbs in order. Roll each arancino first in flour, shaking off excess, then dip in egg, then coat thoroughly in breadcrumbs, pressing gently to adhere. Place on a tray and refrigerate for 20 minutes to firm up before frying.
Fry Until Golden
Heat vegetable oil in a deep heavy pot to 175 degrees Celsius. Fry the arancini in small batches of 3 or 4 for 4 to 5 minutes, turning occasionally, until they are deeply golden and crispy on all sides. Drain on paper towels and rest for 2 minutes before serving so the cheese inside sets slightly.
Substitutions
Common mistakes
I made this!
Cooked this recipe? Share your photo and inspire others.