Vegan Arancini (Fried Rice Balls)
Ingredients
- 2 cleftover risotto
- 1 cplain panko breadcrumbs
- ¼ tspsea salt
- ¼ tspground black pepper
- ¼ tspgarlic powder
- Thrive Algae Oil for frying
- Vegan Mozzarella
at room temperature
- Serve with Arrabbiata Sauce and garnish with parsley
Directions
- 1
Set up a breading and stuffing station - one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
- 2
Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
- 3
While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
- 4
Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
- 5
Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
- 6
Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!
Vegan Arancini (Fried Rice Balls)
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About this Recipe
Craving a taste of Italy with a compassionate twist? These Vegan Arancini, or Italian Rice Balls, are an absolute dream come true! Imagine perfectly seasoned leftover risotto, cradling a surprise of melty vegan mozzarella, all encased in a golden, crispy crust. Whether you choose to traditionally deep fry them to a magnificent crunch or opt for a lighter air fried arancini version, these savory fried rice balls are guaranteed to impress. This recipe is a brilliant way to transform yesterday's risotto into an exciting new appetizer. The secret to the perfect arancini lies in using cold, firm risotto – it makes forming the balls so much easier and ensures they hold their shape beautifully. We're talking about a golden exterior that gives way to a tender, flavorful rice interior with that irresistible gooey vegan cheese pull. ## Crafting Your Perfect Vegan Arancini Making these delicious vegan arancini is simpler than you might think. Just mix your chilled risotto with a few seasonings, form balls around a cube of room-temperature vegan mozzarella, and coat them in crunchy panko breadcrumbs. For an extra crisp result, ensure your oil is at the right temperature for frying, or preheat your air fryer thoroughly. Serving Suggestions & Variations: - Sauce It Up: Serve your crispy fried rice balls with a vibrant Arrabbiata sauce for a spicy kick, or a classic marinara. - Garnish: A sprinkle of fresh parsley adds a pop of color and freshness. - Filling Fun: While vegan mozzarella is divine, feel free to experiment with other fillings like sautéed mushrooms, vegan sausage crumbles, or even a mix of vegan ricotta and spinach for different flavors. - Herb Appeal: Add some fresh herbs like chopped basil or oregano to your risotto mixture before forming for an enhanced aroma. These Vegan Arancini are not just an appetizer; they're a culinary experience, showcasing how incredible plant-based dishes can be. Get ready to delight your taste buds with every bite!