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Super Simple Arancini
...in your mind.
Super Simple Arancini

Super Simple Arancini

Arancini: golden, crispy risotto balls with a molten mozzarella heart - I love them. But instead of starting with arancini, we're going super simple and using leftover white rice. Still golden, still crispy and still studded with melting mozzarella. So damn good.

‍

Makes 12

Ingredients

  • 3 cups cooked white rice, cold
  • 3 eggs
  • ½ cup finely grated Parmesan
  • 1 tablespoon butter, melted
  • 1-2 teaspoons mushroom powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon kosher salt, plus more for finishing
  • ¼ teaspoon black pepper
  • 4 ounces low-moisture whole-milk mozzarella, cut into 12cubes
  • ½ cup all-purpose flour
  • 1½ cups panko breadcrumbs
  • Neutral oil, for frying
  • Warm marinara, for serving

Directions

  1.  Put the rice, 1 of the eggs, Parmesan, butter, garlicpowder, onion powder, salt, and pepper in a large bowl, and mix well, squeezingthe mixture together with your hands. A small handful should hold togetherfirmly when compressed - divide into 12 portions
  2. With lightly dampened hands, flatten one portion into yourpalm, put a mozzarella cube in the center, then bring the rice around it,squeezing firmly into a ball. Be sure to completely enclose the cheese. Repeatwith the remaining rice and mozzarella.
  3. Refrigerate the balls for 30 minutes to firm up
  4. Put the flour in a shallow bowl, beat the two eggs inanother, and put the panko in a 3rd
  5. Gently coat each ball first in the flour, then egg, andfinally panko, pressing lightly to help the crumbs stick
  6. Heat about 3 inches of oil in a heavy pot to 350°, then fryin batches, keeping the oil close to that temperature, until deeply golden andhot in the center, about 4-ish.
  7. Transfer to a wire rack and sprinkle lightly with salt
  8. Serve with the warm marinara

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