Parmesan Arancini with Garlic and Parsley
Crispy on the outside, and creamy on the inside, these fried Parmesan Arancini with Garlic and Parsley are a family favorite. My mother-in-law makes them for every holiday and special family dinner, usually frying dozens of them, and serving them as a “light” appetizer before a huge meal.
At my husband’s request, I asked her for her famous rice ball recipe, and now they are a favorite treat at our house, too. I, however, do not consider them an appetizer, but more of a meatless main course, that goes great with a big salad.
Although these arancini use risotto rice, you do not have to constantly stir it, like you must always stir risotto. Dipping the rice balls into the flour and water batter helps the rice balls hold together, but also keeps the rice from getting too crispy. It can be a bit messy, but using wet hands helps a little to keep the rice from sticking to your fingers.
The frying of the arancini is also quite simple, as long as you use the deep frying thermometer, and make sure you only fry when the oil is 350 degrees. These are great heated up the next day, especially in the usually useless, in my opinion, air fryer.
Parmesan Arancini with Garlic and Parsley
Equipment
- deep frying thermometer
Ingredients
- 1½ cups arborio rice
- 2 tbsp. butter
- 1 tsp. kosher salt
- 2 beaten eggs
- 1½ cups Parmesan cheese
- 2 tbsp. minced parsley
- 2 cloves garlic
- 1 cup flour
- 2 cups breadcrumbs
- 4 cups vegetable oil
Instructions
- In a Dutch oven, bring 3 cups of water, the salt, and the butter to a boil. Add the rice and simmer uncovered, stirring frequently, until all the water is absorbed, about 20 minutes.
- Stir the eggs, cheese, parsley, and garlic into the rice. Spread the rice onto a large baking sheet and refrigerate for 30 minutes.
- In a large bowl mix together the flour with a cup of water, and whisk it until the lumps are gone. Fill a second bowl with the breadcrumbs.
- Form the rice into balls about the size of a clementine. Pick up one ball at a time and rub it all over with some of the flour and water mixture, and then roll it in the breadcrumbs until it is completely coated.
- In a Dutch oven, or large pot, heat one inch of oil to 350°. Fry 4 balls at a time, turning them once in the oil, until they are golden brown. It takes about 5 minutes, and then you can drain them on a wire rack. Make sure the oil heats up to 350° before you fry each batch.
- Serve plain or with marinara sauce.
