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Crispy Sicilian Arancini Balls Recipe Easy Homemade Mozzarella Filling

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Golden, crispy rice balls stuffed with creamy mozzarella, perfect for rescuing leftover risotto or freshly cooked rice. A quick, satisfying snack or appetizer with a crunchy exterior and gooey cheese center.

Ingredients

Scale
  • 3 cups (600g) cooked Arborio rice, cooled
  • 6 oz (170g) fresh mozzarella, torn into small chunks
  • ½ cup (50g) grated Parmesan cheese
  • 2 large eggs, beaten (one for mixing, one for dredging)
  • 1½ cups (150g) Italian-style or Panko breadcrumbs
  • ½ cup (60g) all-purpose flour
  • Salt and pepper to taste
  • 2 tablespoons fresh parsley, finely chopped
  • Olive oil or vegetable oil for deep frying (about 2 inches deep)

Instructions

  1. In a large bowl, combine cooked Arborio rice, grated Parmesan, 1 beaten egg, chopped parsley, salt, and pepper. Mix gently until evenly combined and sticky. Chill for 10-15 minutes if too loose.
  2. Wet your hands slightly. Take about 2 tablespoons (30g) of the rice mixture, flatten it in your palm, place a chunk of mozzarella in the center, and mold the rice around it to form a 2-inch (5 cm) ball. Repeat with remaining mixture.
  3. Set up dredging stations with flour in one bowl, beaten egg in another, and breadcrumbs in a third.
  4. Roll each rice ball in flour, shake off excess, dip into beaten egg, then coat with breadcrumbs, pressing gently to adhere.
  5. Heat oil in a deep frying pan or pot to 350°F (175°C).
  6. Fry arancini in batches for 3-4 minutes, turning occasionally until golden brown and crisp. Remove and drain on paper towels.
  7. Serve warm immediately while mozzarella is melty inside.

Notes

Use fresh mozzarella torn into chunks for a creamy center. Chill rice mixture if too loose to help shape. Maintain oil temperature at 350°F (175°C) to avoid burning or greasy arancini. Fry in small batches and drain well on paper towels. Panko breadcrumbs and grated Parmesan in coating add extra crunch and flavor. For gluten-free, substitute gluten-free breadcrumbs and flour. Baking option: bake at 400°F (200°C) for 20-25 minutes, flipping halfway.

Nutrition

Keywords: arancini, Sicilian arancini, crispy rice balls, mozzarella filling, leftover risotto recipe, fried rice balls, Italian appetizer, easy snack

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