Arancini Balls

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Arancini Balls

An Italian starter, great veggie addition to a spaghetti sauce or small ones on a stick for finger food.

Leftover risotto (you may have to challenge yourself to leave some?.)
1 mozzarella ball cut into 1/2 to 1 inch cubes or a tub of the little baby ones. (This is mozzarella in a bag of liquid not the grated stuff for pizza?.)
1 egg
Breadcrumbs, the Panko stuff would be good for a crispy coating.


Take a large tablespoon of the cold risotto and spread into the palm of your hand. Put a mozzarella cube in the middle and form into a golf ball size. (Sort of like a Scotch egg.) Use up all your mixture and set aside.

3 bowls, flour, beaten eggs, breadcrumbs.

Dip the balls in flour, shake off any excess, then into the egg, then into the breadcrumbs to coat the balls, in that order. If your really smart you’ll have one dry hand and one wet hand. If you’re like me both hands will be covered in eggy breadcrumbs???. Set them aside or even put in the fridge for cooking later.

Get the deep fryer on. Fry a few at a time for 2 or 3 minutes, depending on size, until golden brown. Shake well in the basket and drain onto kitchen paper.

The recipe would also work well with my Pea & Onion and Chicken & Chorizo risotto recipes. Separate out the chicken and chorizo pieces and chop into smaller chunks, adding them in with the mozzarella in the centre of the ball.

Other variation to go in with the mozzarella could be chopped ham, a thick spoonful of pasta sauce/ragu or some chopped pistachio nuts.

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