Air Fryer Arancini: Zero Waste Snack
A delightful Italian snack, arancini are crispy, golden rice balls typically made from leftover risotto, now made healthier and easier in an air fryer.
Ingredients
- 3 cups cooked leftover risotto chilled
- 1/2 cup shredded mozzarella cheese or cubed (about 2 oz)
- 1/2 cup plain all-purpose flour
- 2 large eggs beaten
- 1.5 cups plain Panko breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- olive oil spray
Instructions
- Ensure your leftover risotto is well-chilled. This makes it easier to handle.
- Take about 2 tablespoons of chilled risotto and flatten it slightly in your palm. Place a small cube of mozzarella cheese (or a pinch of shredded cheese) in the center.
- Carefully form the risotto around the cheese, rolling it into a compact ball, about 1.5 to 2 inches in diameter. Repeat with the remaining risotto and cheese.
- Set up a dredging station: one shallow dish with flour, one with beaten eggs, and one with Panko breadcrumbs seasoned with salt and pepper.
- Roll each risotto ball first in the flour, shaking off any excess. Then dip it in the beaten egg, ensuring it's fully coated, letting excess drip off. Finally, roll it generously in the Panko breadcrumbs, pressing gently to ensure a thick, even coating.
- Preheat your air fryer to 375°F (190°C).
- Lightly spray the bottom of the air fryer basket with olive oil. Place the arancini in a single layer, ensuring they are not overcrowded. You will likely need to cook them in batches.
- Lightly spray the tops of the arancini with olive oil.
- Air fry for 10-14 minutes, flipping them halfway through, until golden brown and crispy. The cheese inside should be melted and gooey.
- Serve immediately with your favorite marinara sauce or pesto, if desired.
Notes
For best results, ensure your risotto is well-chilled before shaping. Experiment with different cheese fillings or add cooked peas/ham to the risotto. Serve hot with marinara or pesto.