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Arancini

Arancini

Delicious, crispy, deep fried Arancini – balls of rice with a mozzarella cheese filling and crunchy breadcrumb coating. A Dairy Diary recipe.






Arancini

Ingredients

Risotto (see Butternut Squash & Sweetcorn Risotto – ½ cooked quantity)

Mozzarella cheese 75g (3oz), pulled into 8 pieces

Plain flour 25g (1oz)

Dried breadcrumbs 50g (2oz)

Vegetable oil for deep frying

Instructions

1

Divide cold risotto into eight portions and roll each into a ball. Push a piece of mozzarella into centre of each and reshape the balls, enclosing the mozzarella.

2

Mix flour with 5–6 tablespoons cold water to make a smooth batter. Coat risotto balls in batter then in breadcrumbs.

3

In a large pan, heat oil for deep frying. Deep fry the risotto balls, in batches, for 3–4 minutes until golden. Drain on kitchen paper. Serve hot or cold.

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