Arancini, the golden orbs of Sicily, are crisp, deep-fried rice balls filled with a variety of savory ingredients, such as ragù, mozzarella, and peas. These delicious morsels are often eaten as a snack or appetizer and are a staple of Sicilian street food. Their name—”little oranges”—is a nod to their size and color, but they’re nothing short of savory delight.
Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Serves: 4-6 (makes about 12 arancini)
Ingredients:
- 2 cups cooked and cooled risotto or short-grain rice
- 1/2 cup grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup cooked peas
- 1/2 cup diced mozzarella cheese
- 1 cup ragù (meat sauce)
- 1 cup all-purpose flour
- 1 cup breadcrumbs
- Salt and pepper to taste
- Oil for frying
Instructions:
- In a large bowl, mix the cooked risotto with Parmesan cheese and one beaten egg until well combined. Season with salt and pepper.
- Take a small amount of the rice mixture and flatten it into the palm of your hand. Place a teaspoon of ragù, a few peas, and a cube of mozzarella in the center.
- Mold the rice around the filling, forming a ball. Make sure that the filling is completely enclosed.
- Roll the rice ball in the flour, then dip into the second beaten egg, and finally coat with breadcrumbs.
- Heat the oil in a deep-fryer or large, deep saucepan to 350°F (175°C). Fry the arancini in batches, without crowding them, until they are golden brown and heated through, about 4-5 minutes.
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Arancini are the perfect example of Italian comfort food, versatile enough to be filled with whatever leftovers you have on hand—although the classic ragù, mozzarella, and pea combination is hard to beat. Whether served as a hearty party snack or a delicious appetizer, these rice balls are sure to please any crowd with their gooey cheese center and crisp breadcrumb coating.