Arancini
Ingredients Yield: 12 (4 servings of 3)- 400g (2 1/2c) Risotto (leftover)
- 55g (1/2c) Fresh Mozzarella (cubed)
- 25g (1/4c) Green Peas
- 30g (2Tbsp) Capers (with juice)
- 250ml (1c) Tomato Sauce
- Flour (as needed)
- Egg Wash = 1 egg + 45ml (3Tbsp) water
- Bread Crumbs (as needed)
Instructions
- Combine risotto, mozzarella and green peas in a bowl. If it is too crumbly you can add an egg to help as a binder, but shouldn't be necessary.
- Shape into 3-4cm spheres, pressing firmly so the balls don"t fall apart when breading.
- Dredge the spheres in flour, followed by a dip in the egg wash and finally into the breadcrumbs.
- Heat oil for frying to 350 degrees Fahrenheit.
- While waiting for oil to heat up combine tomato sauce and capers. Bring to a simmer and season if necessary.
- Drop the arancini into the fryer and cook for 2-3 minutes.
- Take out of the fryer and drain on paper towel. Season with salt and serve along with the sauce.
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