Fried rice balls – How to make perfect arancini at home
Arancini, the crispy, filled rice balls from Sicily, are a real highlight of Italian cuisine. With their golden crust and hearty, creamy center, they are a treat that you will simply love. This recipe shows you how to easily prepare arancini at home – and even gluten-free!
Arancini are perfect as an appetizer, side dish or even as a main course. Be sure to check out my blog for my sauces and other dishes, where you will find even more delicious recipes for rice balls and other delicacies.
What does arancini mean in German?
Arancini means “little orange” and describes the shape and color of these fried rice balls, which are reminiscent of a small orange. They are part of traditional Sicilian cuisine and can be found in different shapes depending on the region.
What do you eat with rice balls?
Arancini are great as an appetizer with a spicy arrabbiata sauce or on an antipasti platter alongside capers, parmesan and other Italian delicacies. They are also a wonderful side dish, for example with roasted vegetables or a hearty tomato sauce.
Can you eat arancini cold?
Yes, arancini taste good both warm and cold, making them perfect as finger food for parties or buffets. If you want to reheat them, just put them in a hot oven (200 °C) for 10 to 15 minutes to make them nice and crispy again.
How do you keep arancini warm?
To keep the arancini warm, you can preheat the oven to a low temperature (around 95°C) and keep the freshly fried balls warm until you serve them.
What is the difference between rice balls and arancini?
The main difference is the filling: Roman suppli are made with just arborio rice and mozzarella, while Sicilian arancini also contain beef and peas.
Can you freeze rice balls?
Yes, you can freeze arancini without any problem. After frying, let them cool completely before freezing them in an airtight container or freezer bag. They will last for up to 6 months.
Can you make rice balls from leftover risotto?
Definitely! If you have leftover risotto from the day before, you can use it to make rice balls. A great way to use up leftovers that also works perfectly as a snack or starter. It’s no longer the Sicilian original, but it’s still delicious.
Preparation time: 35 minutes
INGREDIENTS
- 120 g mozzarella
- 25 g dried tomatoes
- 25 g basil
- 250 g cooked risotto rice
- 150 g flour (rice flour as a gluten-free substitute)
- 150 g breadcrumbs (gluten-free)
- 1-2 eggs
- salt, pepper
- vegetable oil for frying
PREPARATION
- Finely chop the dried tomatoes and basil. Mix them well with the cooked risotto.
- Season the mixture with salt and pepper.
- Cut the mozzarella into small pieces.
- Take a handful of rice, press a cube of cheese into the middle and form a ball out of it.
- Set up a breading station: put the flour on one plate, the breadcrumbs on another, and beat the egg in a deep plate until foamy.
- Roll the rice balls first in flour, then in egg and finally in breadcrumbs.
- Fry the balls in hot oil until golden brown.
You can make this recipe gluten-free by using rice flour and gluten-free breadcrumbs. So you can enjoy without worry!