Arancini balls are deep fried, stuffed rice balls which is coated with all-purpose flour, whisked egg and finally with bread crumbs. It is a street food originated from Italy.
These Arancini balls can be prepared in two ways- either by cooking rice that time along with onions or the left over rice from the previous day can be used.
In today’s recipe, I have used the leftover jasmine rice from previous day. I prepared it to make fried rice. As it was more, I had to store some rice in refrigerator. You can choose any variety of rice you would prefer.
Before rolling the rice balls, wet both the hands with water to roll it. Make balls of your desired size. I have used paneer to stuff inside the rice balls. It is normally stuffed with ham, mozzarella cheese.
I had to add some information here. These balls are extremely delicious with melting cheese from inside. There are many variations in making it. You can always experiment it with your own favorite ingredients.
These delicious, crispy, deep fried Arancini balls can be used as a snack and it tastes good with any sauce❤
INGREDIENTS
1 cup= 200 ml.
Cooked rice- 1 and a half cup
Carrot- 1/4th cup ( finely chopped to small pieces)
Green Peas- 1/4th cup
Onion- 1 medium sized ( finely chopped)
Paneer- 10 to 11, small cubes
Parmesan cheese- 1/4th cup (powdered or grated)
Garlic- 1 tsp ( finely chopped)
Pepper powder- 1/4th tsp
Paprika- 1/2 tsp ( optional)
Mixed Italian herbs- 1 tsp
Salt- as needed.
Outer Coating:
All-purpose flour- 3 tbsp
Egg- 1
Bread crumbs- 1/4th cup or as needed.
PROCEDURE
Whisk one egg in a bowl.
Heat 2 tsp of oil in a pan. Add the finely chopped garlic. The main reason to add garlic first is to infuse the flavor of garlic in the oil.
Add the finely chopped onion. Let the onion turn translucent.
Once the onion turns translucent, add green peas and carrot. Saute them for 2 minutes in medium flame.
Then add the pepper and salt. Mix everything together.
Add the Italian herbs.
Now add the pre-cooked rice. Mix it well so that if any lumps are there, it gets separated. Saute it in oil for a minute.
The rice is mixed well with vegetables and onion. Then add the powdered or grated parmesan cheese.
Mix everything together. Switch off the flame. Let the rice cool down a bit.
Heat 1 tsp of oil in a pan. Add the paprika powder in low flame. Do not burn it.
Add the small paneer cubes and saute it in oil on all the sides so that it gets coated with paprika powder.
Once it is ready, filter it in a kitchen towel (tissue paper).
Now everything is ready.
When the rice is warm, wet both the hands with water and start rolling them into balls.
The rice ball is ready now.
Stuff a piece of paneer in each ball and roll it tight to form a ball again.
Ready.
Repeat the process to make the other rice balls.
Now start making the outer coating. Roll each ball in all- purpose flour gently first till it is coated well on the surface.
Then coat in the whisked egg on all the sides.
Then roll it in the bread crumbs to form a final outer covering throughout the surface.
Repeat the process to coat all the balls. Refrigerate the prepared balls for 20 minutes before deep frying.
Heat 1 inch of oil in a pan. Take the balls out from refrigerator. The oil should be hot enough to deep fry the balls.
Drop the balls one by one so that there is space between each balls.
Fry it on all the sides so that it turns golden brown throughout the surface. The rice balls turn golden brown fast.
It is ready to take out now. Repeat the process with all the balls.
Filter it in a kitchen towel ( tissue paper).
The Arancini balls( rice balls) are ready now.
TIPS
You can select your own stuffing.
Instead of paneer cubes, mozzarella cubes can be used.
Go through all the instructions and explanations carefully.
Suvai Manam 