Arancini With Cheese and Peas
Crispy Italian golden brown arancini rice balls filled with cheese and peas.
Prep Time:
20
min
Cooking Time:
20
min
Total Time:
40
min
Servings:
4-6
Ingredients
- 4 cups cooked rice
- 1 can pigeon peas
- 1 cup parmesan cheese, shredded
- 4 cups panko bread crumbs
- 4 eggs
- ½ cup milk
- 2 cups flour
- Sea salt
- Black pepper
Instructions
- Heat vegetable oil in a pot on the stove or use a table top fryer. Bring the heat to 365 degrees.
- Mix rice, peas and parmesan with 1 egg. I find that the rice sticks together and will form a ball better when it is room temperature and not cold.
- In three separate bowls place flour, eggs with milk, and panko bread crumbs. Then start by completely covering the rice ball with flour, then in the egg mixture and then roll in the breadcrumbs. Make sure to let them soak in the eggs a second so it doesn’t just roll off. This will allow the bread crumbs to stick.
- As you coat them, place the balls on a lined sheet pan sprinkled with breadcrumbs.
- Gently drop the risotto ball into the oil and fry until golden brown and crispy. Let them drain on a paper towel and sprinkle with sea salt.