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Arancini

With a choice of stuffings, you can make this popular Italian snack to suit everyone’s tastes. - by Ellie Vernon
  • 12 Nov 2021
Arancini
Prep: 20 Minutes - Cook: 10 Minutes - Serves 14
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In Sicily, they use a range of ingredients - even squid ink!

Arancini means 'little orange', which is about the size of these ricotta balls - crunchy on the outside with a soft and savoury centre.

After more Christmas finger food ideas?

Ingredients

• 2 Tbsp finely chopped flat-leaf parsley leaves

• 3 free-range eggs, lightly beaten

• 3 cups Risotto alla Milanese (click here for recipe)

• ½ cup Ragu (click here for recipe), cold or warm, or 50g mozzarella, cut into 14 x 1cm cubes

• ½ cup plain flour

• 2 cups dried breadcrumbs

• Vegetable oil, to deep-fry

• Sea-salt flakes, to season

• Lemon wedges, to serve

• Micro herbs, to serve

Method

  1. Line 2 oven trays with baking paper. Put parsley, 1 of the eggs and risotto in a large bowl. Stir.

  2. Roll 2 Tbsp of the risotto mixture into a ball. Push a hole into centre. Fill hole with 1 tsp ragu or a mozzarella cube. Re-roll to enclose filling. Put on 1 tray.

  3. Repeat Step 2 with remaining risotto and filling to make 14.

  4. Lightly beat the remaining eggs in a medium bowl. Put flour and crumbs in separate bowls. Roll balls in flour, dip in egg and coat in crumbs. Put on other tray.

  5. Pour oil into a large deep saucepan until 5cm deep. Heat to 180°C on a cook’s thermometer or until a cube of bread turns golden in 30 seconds. Cook, in 2 batches, for 4 minutes or until golden and heated through. Drain on paper towel. Season and serve with lemon and herbs.

You might also like:

What to serve with arancini balls

Lasagne meatballs

  • Food
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  • Dinner Recipes
Ellie Vernon
Ellie Vernon
Elle is an experienced Food Editor currently working on Australia’s most read consumer magazine, Better Homes and Gardens.

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