Seafood Arancini (risotto balls)

Featured in the Honolulu Star-Advertiser on April 9, 2014.

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Ingredients:

Seafood Arancini (risotto balls)

  • 3 cups cooked seafood risotto, cooled
  • 12 mozzarella cubes, 1/2 inch
  • 1 cup flour
  • 2 eggs, beaten
  • 1 cup panko (Japanese bread crumbs)
  • Vegetable oil for frying
  • 1 tablespoon Italian parsley
  • 2 tablespoons of Parmesan

Directions:

With damp hands, scoop a heaping tablespoon of risotto and roll into a ball. Poke a hole in center of ball with your finger. Insert a cube of mozzarella, add 1/2 tablespoon more risotto to close hole; roll to finish ball. Continue to form 12 balls.

Place flour, eggs and panko in separate bowls. For each ball, dredge in flour, shaking off excess, then dip in egg, letting excess drip off, then dredge in bread crumbs.

Fill large pot with 1 1/2" of oil on medium high. In small batches, place risotto balls into oil, turning to evenly brown all sides, about 4 minutes. Using a slotted spoon, place balls on paper towels. Top with parsley and cheese. Serve with your favorite marinara sauce. Makes 4 servings.

Approximate Nutrient Analysis per serving (Not including additional salt for seasoning):
430 calories, 15 g fat, 2 g saturated fat, 105 mg cholesterol, 1000 mg sodium, 51 g carbohydrate, 4 g fiber, 6 g sugar, 22 g protein

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