Cheesy Italian Arancini Balls Recipe

Craving a taste of Italy with a fun, cheesy twist? Get ready to create golden, crispy arancini balls that are bursting with flavor!

This recipe transforms humble cooked rice into an irresistible appetizer or snack that will have everyone begging for more.

Cooking Instructions

To get these arancini balls cooked to perfection, let's dive right into the frying process! In a medium saucepan, I pour about 1 inch – or 2.5 cm – of oil. I'm using vegetable oil 'cause it's what I've got, but you can use whatever you prefer.

I heat the oil over medium-high heat. Here's a pro tip: toss in a breadcrumb. If it starts sizzling right away, then the oil is hot enough! Carefully, I transfer a few balls into the hot oil — gotta use a spoon, safety first!

I'm turning them frequently so they cook evenly. When they're a deep golden brown – almost like a perfect tan, but edible – I take them out and put them on a paper towel-lined plate to drain. I'm repeating this until all the balls are golden brown, crispy, and ready to be devoured! It's almost like magic. Traditionally, arancini is fried for its rich and crispy texture.

Making the Coating

With our soon-to-be tasty spheres all fried up — golden and crispy, just how we like them — let's get cracking on coating these little guys!

First, I mix 1/2 cup of plain flour with 1/2 tsp of salt and a pinch of black pepper in a shallow dish. Then, in another bowl, I lightly beat 2 eggs. Finally, I pour 2 cups of panko breadcrumbs into a third shallow bowl — our final destination before cooking! Consider this process a healthier alternative to frying, but instead baking the Arancini until golden brown.

Next, you'll want to measure out about 2 1/2 tablespoons of the rice mixture — about the size of a packed ice cream scoop — and roll 'em into balls.

Now, for the fun part! Roll each ball in the flour, then give 'em a good dredge in the egg mixture, and finally, coat them generously in panko breadcrumbs. Make sure you really press the crumbs on to guarantee a nice, even coating. Repeat 'til all those balls are dressed and ready!

Time to Cook

OK, it's cooking time, and I bet you can't wait to see these little rice balls transform into golden, crunchy perfection!

Now, grab a medium saucepan and pour about 1 inch – or 2.5cm – of oil. I used vegetable oil, but any cooking oil will do. Heat it over medium-high heat, and when you toss in a breadcrumb and it sizzles right away, you're in business!

Carefully lower a few arancini into the hot oil using a spoon. You don't want to overcrowd them, a few at a time works perfectly. Turn them often to cook them evenly until they're a deep golden brown. Once there, pull them out and place them on a paper towel-lined plate to drain – no one likes soggy arancini!

Repeat this with the remaining balls. You can even bake them at 390 degrees if you want. You'll never want to stop!