Tasty Arancini, aka Fried Risotto Balls
Basic Savory Arancini:
- 2 cups leftover risotto (1-2 days in the fridge)
- 1/2 cup bread crumbs (any variety)
- 1-2 Tbsp nutritional yeast
- sunflower oil, enough to fill a small pot so that you can submerge the balls. I filled conservatively about 1 1/2-2 inches of fry oil.
A few tools:
- Paper towel lined tray or plate
- Parchment paper lines plate or tray
- Set up your dipping bowls for the coating. I made things really simple and just blended my nutritional yeast and bread crumbs in one bowl.
- Pull your chilled risotto from the fridge. Start forming balls with your hands. Yes things get a little messy. You can wear gloves if you want, but what is the fun in that?
- Dredge the balls through the crumbs, coating very well on all sides. Place coated balls on the parchment lines tray. Repeat process until all risotto is used up.
- Optional: place the balls in the fridge to chill for a half hour (do this if your balls seem to be a bit crumbly or falling apart.
- Start heating your oil in a pot. I did high heat for about 2 minutes then reduced to medium and starting adding balls. Allow 2-3 minutes in the pan for each ball. Turn gently to evenly fry all sides.
- Remove balls from oil with a slotted spoon. Place on a paper towel lined plate. Repeat cooking until all balls are done.
Recipe from HealthyHappyLife.com
These famous golden balls, a classic Italian recipe, are the reason why it is always ok to make “too much” risotto. This traditional dish uses “next day” risotto, a few simple coating ingredients and optional fillings. But the classic recipe is not vegan, with its egg was coating and such.