Crispy Arancini (Print Version)

Ingredients:

01 - 2 cups cooked risotto (chilled).
02 - ½ cup shredded mozzarella cheese.
03 - ¼ cup grated Parmesan cheese.
04 - 1 cup all-purpose flour.
05 - 2 large eggs, beaten.
06 - 1 ½ cups Italian-style breadcrumbs.
07 - Vegetable oil (for frying).
08 - Salt and pepper to taste.
09 - Marinara sauce (optional, for serving).

Instructions:

01 - Mix shredded mozzarella and grated Parmesan cheese into the chilled risotto. Season with salt and pepper.
02 - Shape the risotto mixture into 1-inch balls, making sure each ball has a bit of cheese inside.
03 - Roll each risotto ball in flour, then dip into beaten eggs, and finally coat with Italian-style breadcrumbs.
04 - In a large skillet, heat vegetable oil over medium heat until hot.
05 - Fry the coated risotto balls in batches, turning occasionally, until golden brown and crispy on all sides (about 3-4 minutes per batch).
06 - Remove from oil and drain on paper towels. Serve hot with marinara sauce if desired.

Notes:

01 - Crispy, golden risotto balls filled with gooey cheese—these Italian arancini are perfect for snacking!.

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