Air fryer recipe · Starters
Crispy Arancini Balls
Golden risotto orbs hiding a molten mozzarella heart, crisped without a drop of frying oil.
- 28 minTotal time
- 190°CAir fryer
- 6Serves
- Contains eggDiet
Nutrition per serving
- 570kcal
- 27.2 gprotein
- 65.3 gcarbs
- 20.8 gfat
- 1.4 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cooked risotto rice2 cups
- Mozzarella cubes12 small
- Breadcrumbs1 cup
- Eggs2
- Parmesan, grated1/3 cup
- Olive oil sprayas needed
Method
Chill the rice
Spread leftover risotto on a tray and refrigerate for at least 30 minutes so it firms up. Cold rice holds its shape and stops the balls from collapsing while shaping.
Stuff and shape
Scoop a heaped tablespoon of rice into your palm, press a mozzarella cube into the centre, then mould the rice around it into a tight ball. Make sure no cheese peeks out or it will leak during cooking.
Set up the coating
Beat the eggs in one bowl and mix breadcrumbs with parmesan in another. Roll each ball through egg, then press firmly into the breadcrumb mix for an even shell.
Mist generously
Arrange the coated balls on a plate and spray all over with olive oil. A good coating of oil is what turns the crumbs deep golden in the dry air-fryer heat.
Air-fry until golden
Place the arancini in a single layer in the basket and cook at 190C for 14 minutes, turning once halfway. They are done when the crust is crisp and amber and the cheese inside is melting.
