Crispy & Chewy Arancini: A Hearty Rice Croquette
Taste of Italy at Home: Arancini (Rice Croquettes)
Arancini, the delightful Italian dish, features a flavorful rice mixture combined with sautéed ingredients, a gooey cheese center, and a crunchy breadcrumb coating, all deep-fried to golden perfection. Often thought of as ‘rice croquettes,’ their exterior boasts an irresistible crispiness from the breadcrumbs, while the interior remains satisfyingly flavorful without being overly rich or heavy, thanks to the well-balanced fried rice filling. They are highly recommended as a filling meal option. This recipe provides detailed steps and tips to make them easily at home!
Filling Ingredients (Makes approx. 10 balls)
- 1 bowl of warm cooked rice
- 1/3 onion, finely minced
- 1/4 carrot, finely minced
- 40g ham, finely minced
- 50-80g mozzarella cheese (or pizza cheese)
- Pinch of salt (for seasoning the rice)
Coating Ingredients
- 40g tempura flour (or all-purpose flour)
- 30g breadcrumbs
- 1 egg
- 20g water (for adjusting batter consistency)
- 40g tempura flour (or all-purpose flour)
- 30g breadcrumbs
- 1 egg
- 20g water (for adjusting batter consistency)
Cooking Instructions
Step 1
First, prepare the ingredients for both the arancini filling and the coating. For the filling, you’ll need warm cooked rice, finely minced onion, carrot, ham, mozzarella cheese, and a pinch of salt. For the coating, gather tempura flour, breadcrumbs, an egg, and water.
Step 2
Finely mince the carrot, onion, and ham for the filling. Mincing them finely will ensure they blend well with the rice and create a smoother texture.
Step 3
Combine all the finely minced vegetables (onion, carrot) and ham in a single bowl. Having all ingredients prepped like this will make the cooking process much smoother.
Step 4
Heat a little oil in a frying pan. Sauté the minced onion until translucent, then add the minced carrot and cook for a few more minutes. Finally, add the minced ham and stir-fry until everything is cooked through. Ensure the vegetables are fully softened.
Step 5
Transfer the sautéed vegetables and ham into the bowl with the warm cooked rice. Mix them together. If the rice is not seasoned, taste it and add a tiny pinch of salt to adjust the flavor.
Step 6
Gently mix the rice and the sautéed ingredients using a spatula or spoon until well combined. Be careful not to mash the rice grains; mix them thoroughly but softly.
Step 7
Take a portion of the rice mixture and flatten it in your palm, like making a small dough disc or a dumpling wrapper. Place a generous amount of mozzarella cheese in the center. Feel free to adjust the amount of cheese to your liking.
Step 8
Carefully wrap the rice mixture around the cheese, sealing it completely to form a ball. Ensure there are no gaps where the cheese can escape during frying. Shape them into neat spheres.
Step 9
Repeat steps 6 and 7 with the remaining rice mixture and cheese until all the arancini balls are formed. You should be able to make approximately 10 balls with this recipe.
Step 10
Now, prepare the batter for coating. In a bowl, whisk together the tempura flour, 20g of water, and 1 egg to create a smooth batter. If the batter seems too thick, gradually add a little more water until it reaches a consistency slightly thinner than pancake batter. This will ensure a light and crispy coating.
Step 11
Dip each formed rice ball first into the prepared batter, ensuring it’s fully coated. Then, immediately roll it in breadcrumbs, pressing gently so the breadcrumbs adhere evenly.
Step 12
Heat enough oil in a pot for deep frying to about 170-180°C (340-350°F). Carefully place the breaded arancini into the hot oil, making sure not to overcrowd the pot. Fry them until they are golden brown and crispy on all sides, turning occasionally.
Step 13
Once cooked, remove the arancini from the oil using a slotted spoon or a spider strainer and place them on a wire rack to drain any excess oil. This step helps maintain their crispiness. Enjoy your delicious, crispy, and savory arancini while they are warm!