Arancini with Zucchini and Mozzarella
Category: Appetizers
Serves: 8 pieces
Ingredients:
| Ingredient | Quantity |
|---|---|
| Arborio rice (or originario rice) | 320g |
| Baby zucchini | 400g |
| Zucchini flowers | 100g |
| Buffalo mozzarella | 200g |
| Parmigiano Reggiano DOP | 80g |
| Butter | 40g |
| Shallot | 1 |
| Fresh thyme | 2 sprigs |
| Sea salt | to taste |
| Black pepper | to taste |
| Extra virgin olive oil | as needed |
| Vegetable broth | 5L |
| All-purpose flour | 100g |
| Water | 175g |
| Breadcrumbs | 200g |
| Peanut oil (for frying) | as needed |
Directions:
-
Prepare the Ingredients
Start by preparing the vegetables. Slice the zucchini into thin 3-4 mm rounds. For the zucchini flowers, gently remove the pistils and set them aside. Finely chop the shallot. -
-
Cook the Zucchini
Heat a drizzle of extra virgin olive oil in a large pan over medium heat. Add the shallot and sauté for about 2 minutes until softened. Then add the sliced zucchini rounds and sauté for another 2-3 minutes, allowing them to soften. Season with a pinch of salt and stir occasionally to ensure even cooking. -
Cook the Rice
In a separate pot, bring the vegetable broth to a simmer. Add the Arborio rice and let it cook, slowly adding more broth as needed to keep the rice submerged. Stir occasionally. When the rice is halfway cooked, add the fresh thyme leaves. Continue to cook until the rice is just al dente and most of the broth has been absorbed, leaving the mixture fairly dry, which will help form the arancini later. -
Combine the Ingredients
Once the rice is cooked and dry, remove from heat. Stir in the zucchini, zucchini flowers, grated Parmigiano Reggiano, butter, and freshly ground black pepper. Mix everything thoroughly until well combined. Cover with plastic wrap and set the mixture aside to cool completely in the fridge for at least 30 minutes. -
Form the Arancini
Once the rice mixture is chilled and firm, it’s time to form the arancini. Take about 150g of the rice mixture and mold it into a ball, making a small indentation in the center. Place 2 pieces of buffalo mozzarella into the hollow and press the rice around it to seal the ball. Repeat until you’ve formed 8 arancini. -
Make the Batter and Coat the Arancini
In a shallow bowl, mix the all-purpose flour and water to make a smooth, thin batter. In another shallow bowl, place the breadcrumbs. Dip each arancino first into the batter and then roll it in the breadcrumbs, making sure they are well coated. Transfer the coated arancini to a tray. -
Fry the Arancini
Heat the peanut oil in a deep pan or fryer to 170°C (340°F). Carefully drop the arancini, one or two at a time, into the hot oil. Fry for about 3 minutes, or until golden and crispy on all sides. Be sure not to overcrowd the pan. Once fried, transfer the arancini to a paper towel-lined plate to drain any excess oil. -
Serve and Enjoy
Serve the arancini hot, straight from the fryer, for the best flavor and texture. These crispy, cheesy rice balls are a delightful appetizer, perfect for sharing!
Nutritional Information (Approx. per serving):
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 kcal |
| Protein | 12g |
| Carbohydrates | 40g |
| Fat | 18g |
| Saturated Fat | 6g |
| Cholesterol | 25mg |
| Sodium | 550mg |
| Fiber | 3g |
| Sugar | 3g |
Tip: To make these even more flavorful, feel free to add a small amount of grated lemon zest to the rice mixture or a touch of garlic in the shallot sauté for an extra aromatic twist!
Enjoy your homemade Arancini with Zucchini and Mozzarella, the perfect combination of crispy, cheesy, and fresh ingredients in every bite. Perfect as an appetizer for gatherings or a delicious snack to indulge in!
