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Arancini (Risotto Balls)

Ingredients
 

  • 3 cups risotto
  • 1/2 cup flour
  • 3 eggs
  • 3/4 cup breadcrumbs
  • Vegetable oil
  • Store bought or homemade marinara sauce

Instructions

  • Set up three dredging stations - 1) flour 2) 3 whisked eggs and 3) breadcrumbs
  • In a large heavy bottomed pot over medium high heat, add 3-4 inches of vegetable oil.
  • Form risotto into balls golf ball size. Roll in flour and shake off, then in eggs and then in breadcrumbs.
  • Once oil reaches 375 degrees, add the risotto balls in batches of 4-5. Fry until golden brown all over and cooked through.
  • Line a baking sheet with paper towel and put a wire rack over it. Use a spider skimmer to remove the arancini and transfer to the wire rack.
  • Repeat with remaining arancini. Serve with marinara sauce.

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