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.
Italian Translation: none = it’s already Italian!
Region of Origin: Silica
Wine Pairing Suggestion: Chilled Prosecco or Aperol Spritz (see The Aperol Spritiz, 3 Ways )
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.
These little bites are always a hit at game-day gatherings, dinner parties, or even an informal aperitivo. Just a warning… they’ll disappear fast!
What You’ll Need to Make Mozzarella & Sweet Corn Arancini:
- 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
- Flour
- Breadcrumbs
Equipment & Tools for Mozzarella & Sweet Corn Arancini:
- Dutch Over (or large pot) for Frying
- Spider Utensil
- 2 Baking Trays
- Medium Mixing Bowl + 3 Small Bowls
- Optional: Ice Cream Scoop 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 one of the small bowls, crack 1x of the eggs and slightly beat with a fork. In the medium mixing bowl, mix leftover risotto, the one slightly beaten egg, mozzarella cheese, and pepper; until well combined.
Step 3: Prepare the breading.
In similar fashion as previously and in the same 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. (Optional for easier clean up: line one of the baking trays with parchment paper)
Step 4: Roll the balls.
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 an ice cream scoop with release for uniformity. Specifically “#24 Disher” which holds about 2.5 T. 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!
You’ll know when the oil is hot enough by dropping just a pinch of flour into the pot and seeing if it sizzles and makes that crackling sound. If so - you are good-to-go! Line the other backing 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 EVOO drizzle.
La Vita, Simplified:
- Once completely cooled, you can strain and then funnel the oil back into the bottle and use for future frying. Store in a cool dark place, and it can last up to 3 or 4 months.
- When coating the balls with flour, egg, breadcrumbs, I find it helpful to (try) to keep 1 hand dry and the other hand for wet ingredients. For example, I’ll roll the ball in flour with my right hand and place into the egg bowl; then I’ll coat with the egg and then breadcrumbs with my left hand.
MOZZARELLA & SWEET CORN ARANCINI (FRIED RISOTTO BALLS)
Equipment
- Dutch Over (or large pot) for Frying
- Spider Utensil
- 2 Baking Trays
- Medium Mixing Bowl + 3 Small Bowls
- Optional: Ice Cream Scoop with Release
Ingredients
- 6 cups Canola Oil - Or any oil with a high smoke point: avocado oil, peanut oil, corn oil, or grapeseed oil
- 3 cups Leftover Risotto, chilled in fridge overnight - See a fav risotto recipe in the notes below!
- 2 Eggs - separated
- ⅓ cup Low-Moisture Mozzarella Cheese, chopped small dice - Here I used 2 mozzarella sticks, chopped in small dices
- ⅛ teaspoon Pepper
- ⅓ cup Flour
- 1 cup Breadcrumbs
Instructions
- Pour oil into dutch oven and heat oil on medium to medium-high
- In one of the small bowls, crack 1x of the eggs and slightly beat with a fork
- In the medium mixing bowl, mix leftover risotto, the one slightly beaten egg, mozzarella cheese, and pepper; until well combined.
- In similar fashion as previously and in the same 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.
- (Optional for easier clean up: line one of the baking trays with parchment paper)
- 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 an ice cream scoop with release for uniformity. Specifically “#24 Disher” which holds about 2.5 T. 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.
- Time to prep for frying! Line 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.
- Time to fry! You’ll know when the oil is hot enough by dropping just a pinch of flour into the pot and seeing if it sizzles and makes that crackling sound. If so - you are good-to-go!
- Line-up the other backing 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 EVOO drizzle.
- Buon Appetito!
Notes
- See a favorite risotto recipe here: Sweet Corn Risotto with Tarragon
- When coating the balls with flour, egg, breadcrumbs, I find it helpful to (try) to keep 1 hand dry and the other hand for wet ingredients. For example, I’ll roll the ball in flour with my right hand and place into the egg bowl; then I’ll coat with the egg and then breadcrumbs with my left hand.
- Once completely cooled, you can strain and then funnel the oil back into the bottle and use for future frying. Store in a cool dark place, and it can last up to 3 or 4 months.
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