Tomato and mozzarella arancini
Breadcrumb-coated, deep-fried rice balls filled with tomato and mozzarella.
Active time45 min
Cooking35 min
Total1 h 45 minResting : 30 min
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Ingredients
- 120 g mozzarella
- 2 eggs
- 100 g breadcrumbs
- 400 ml water
- 60 g wheat flour
- 1 l frying oil
- 180 g dry short-grain rice
- 100 g thick tomato sauce
Preparation
Rinse the rice, put it in a saucepan with the 400 ml of water and cook, covered, for about 20 minutes, until the water is absorbed.
400 ml water180 g dry short-grain rice- saucepan
Spread out in a thin layer, leave to cool for 10 minutes, then refrigerate for 20 minutes.
- dish
- refrigerator
Drain the mozzarella and cut it into 12 cubes.
120 g mozzarella- knife
Divide the rice into 12 portions. Flatten each portion, place a cube of mozzarella and a small spoonful of tomato sauce in the centre, then enclose the filling and press firmly into a ball.
100 g thick tomato sauceBeat the eggs in a bowl. Put the flour, beaten eggs and breadcrumbs on three plates. Coat the balls first in flour, then in egg and finally in breadcrumbs.
2 eggs100 g breadcrumbs60 g wheat flour- plates
- bowl
- fork
Heat the oil to 170 °C in a suitable deep saucepan. Fry the balls in three batches for 4 minutes each, until golden and hot in the centre. Drain on kitchen paper.
1 l frying oil- saucepan
- thermometer
- slotted spoon
- kitchen paper
Allergens
- Eggs
- Gluten
- Milk
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration