MOZZARELLA & SWEET CORN ARANCINI (FRIED RISOTTO BALLS)
Crispy Sicilian risotto balls filled with gooey mozzarella & sweet corn — the ultimate party bite!
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!
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.
To test the oil's readiness, drop a tiny pinch of flour into the oil — if it sizzles, it's ready.
Notes
Two favorite risotto recipes here: Sweet Corn Risotto with Tarragon & Spring Pea Risotto with Mint & Pancetta
- 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:
Tried this recipe?I'd love to hear how it turned out! Leave a comment below. 🇮🇹