Mozzarella & Sweet Corn Arancini (Fried Risotto Balls)
Arancini — golden, crispy risotto balls with a gooey mozzarella center. These bite-sized Sicilian snacks are the ultimate way to turn leftover risotto into something irresistible. Perfect for game-day spreads, dinner parties, or a casual aperitivo at home.
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Italian Translation: None – it’s already Italian!
Region of Origin: Sicily
Wine Pairing Suggestion: Primitivo or crisp Franciacorta
Category: Appetizer [‘Aperitivo’]
Michelle’s Cucina
A note from my kitchen to yours.
Arancini means ‘little oranges’ in Italian — but in Sicily, I’ve seen them as big as the full fruit… nothing ‘little’ about them! Every trattoria there had its own twist. Some were stuffed with peas and ragù, others with melty cheese — all delicious.
They’re definitely one of my top three Italian appetizers, and the best part is that you can use any kind of risotto leftovers to make them (here is a fav to get you started: Sweet Corn Risotto with Tarragon). I like using low-moisture mozzarella for that gooey center, but you can get creative with other cheeses, too.
Why this recipe works: Crispy breadcrumbs, creamy risotto, sweet corn, and melty mozzarella create the perfect balance of texture and flavor—and they’re just as welcome at a casual game day as they are on an Italian aperitivo table. Just a warning… they’ll disappear fast!
Ingredients for Mozzarella & Sweet Corn Arancini:
Full measurements in the recipe card below.
- Canola Oil – or any oil with a high smoke point: avocado, peanut, corn, or grapeseed
- Leftover Risotto, chilled in fridge overnight
- Eggs
- Low-Moisture Mozzarella Cheese
- All-Purpose Flour
- Breadcrumbs
Recommended kitchen tools:
- Dutch Over (or large pot)
- Spider Utensil
- 2 Baking Trays
- Medium Mixing Bowl + 3 Small Bowls
- Optional: Scooper with Release
How to Make Mozzarella & Sweet Corn Arancini:
STEP 1: Start heating the oil.
Pour oil into dutch oven and heat oil on medium to medium-high
STEP 2: Mix risotto ball base.
In the medium mixing bowl, add one egg and slightly beat with a fork. Then add leftover risotto, mozzarella cheese, and pepper; until well combined.
Step 3: Prepare the stations.
In the first small bowl, add an egg and slightly beat with a fork. In the second small bowl, add the flour; and in the third small bowl, add the breadcrumbs. Also, line one of the baking trays with parchment paper.
Step 4: Roll the balls.
Scoop the Base: Form small-medium sized balls of the risotto mix (slightly bigger than a golf ball) and place on the lined baking tray. I love using a scooper with release for uniformity- I will scoop out all the balls and place them on the baking sheet; and then go back and tighten the balls by rolling them in my hands.
Step 5: Coat the balls.
Line-up the small bowls - 1) Flour 2) Egg 3) Breadcrumbs. Take a risotto ball and roll in the flour, dip in the egg to coat, and then roll in breadcrumbs and evenly distribute. Continue with all the risotto balls.
Step 6: Time to fry!
Line the 2nd baking tray with 2 layers of paper towels. Using the Spider utensil, gently drop about 5 of the balls into hot oil, and fry for about 4 minutes or until golden brown – turning carefully as needed. Remove from oil and place on the paper towel-lined baking tray. Continue with the rest of the balls.
How to Serve Mozzarella & Sweet Corn Arancini:
- Once they are all fried, lightly dust with a salt sprinkle.
- Serve on their own; or pair with a tomato dipping sauce. Garnish with a light olive oil drizzle.
- Enjoy alongside a bold southern gem like Primitivo, or a crisp glass of Franciacorta
La Vita, Simplified:
Kitchen Tip: Keeping one hand for dry ingredients and one for wet ingredients makes breading much less messy.
Kitchen Favorite: A medium scooper with release helps portion evenly sized arancini so they cook consistently.
Cookware Favorite: A Dutch oven makes maintaining frying temperature much easier.
Storage Tip: Once the frying oil has cooled, strain through a fine mesh strainer and store in a sealed container for future frying (if it remains clean and lightly used).
MOZZARELLA & SWEET CORN ARANCINI (FRIED RISOTTO BALLS)
Equipment
- Dutch Oven (or large pot)
- Spider Utensil
- 2 Baking Trays
- Medium Mixing Bowl + 3 Small Bowls
- Optional: Scooper with Release
Ingredients
- 6 cups Canola Oil - or any oil with a high smoke point: avocado oil, peanut oil, corn oil, grapeseed oil
- 3 cups Leftover Risotto, chilled in fridge overnight - see 2 fav recipes linked below
- 2 Eggs, separated
- ⅓ cup low-moisture Mozzarella Cheese, chopped small dice - mozzarella cheese sticks can work well
- ⅛ teaspoon Pepper
- ⅓ cup Flour
- 1 cup Breadcrumbs
Instructions
- Heat the oil: Pour oil into dutch oven and heat oil on medium to medium-high
- Prepare Risotto Base: In the medium mixing bowl, add one egg and slightly beat with a fork. Then add leftover risotto, mozzarella cheese, and pepper; until well combined.
- Prepare the Breading Stations: In the first small bowl, add an egg and slightly beat with a fork. In the second small bowl, add the flour; and in the third small bowl, add the breadcrumbs. Also, line one of the baking trays with parchment paper
- Scoop the Base: Form small-medium sized balls of the risotto mix (slightly bigger than a golf ball) and place on the lined baking tray.
- Prepare to Fry: Line up the small bowls: 1) Flour 2) Egg 3) Breadcrumbs.Take a risotto ball and roll in the flour, dip in the egg to coat, and then roll in breadcrumbs and evenly distribute. Continue with all the risotto balls.
- Fry the Arancini: Line the 2nd baking tray with 2 layers of paper towels.Using the Spider utensil, gently drop about 5 of the balls into hot oil, and fry for about 4 minutes or until golden brown – turning carefully as needed.Remove from oil and place on the paper towel-lined baking tray. Continue with the rest of the balls.
- Once they are all fried, lightly dust with a salt sprinkle.
- Serve on their own; or pair with a tomato dipping sauce. Garnish with a light olive oil drizzle.
- Buon Appetito!
Notes
- Serving Note & Special Instructions:
- Low-moisture mozzarella melts beautifully without making the filling watery.
- Arancini can be breaded several hours ahead & refrigerated until ready to fry.
- Michelle’s Kitchen Recommendations:
- More Italian Favorites:
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