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Crispy arancini with corn and thyme

Published Jan 4, 2017 By Julia 2 CommentsThis post may contain affiliate links.

Summary:
Arancini is a stuffed rice ball coated with bread crumbs and deep fried. In this recipe, I use leftover risotto stuffed with cheddar, eggs, corn, and thyme to form the rice ball.
Crispy arancini with corn and thyme

Crispy arancini with corn and thyme

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Prep: 10 mins
Cook: 15 mins
Yield: 3 servings

INGREDIENTS

  • 3 cups leftover risotto
  • 1/2 cup frozen corn thawed
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup panko bread crumbs
  • 2 eggs
  • 1/2 teaspoon dried thyme
  • salt to taste
  • canola oil for frying

INSTRUCTIONS

  • Combine and mix risotto, corn, cheese, eggs, thyme, and salt in a large mixing bowl.
  • Prepare a small bowl containing bread crumbs. Form the risotto mixture into about 15 balls with a diameter of 1-2 inches, and roll each ball in the bowl with bread crumbs. Arrange the breaded balls on a baking tray, and refrigerate for 1 hour to harden.
  • Heat a pot about 1/2 inch deep with canola oil to 350 F. Working in batches, fry the risotto balls until golden brown, 3-5 minutes, turning them occasionally. Drain on a paper towel.

Crispy arancini with corn and thyme
I made a broccoli cheddar risottoย for dinner a few days ago.ย It was a bit bland and boring — definitely one of those recipes that neededย some more development in the kitchen. There were leftovers from this risotto, and seeing as how I wasn’t exactly looking forward to eating theseย leftovers, I decided to make fried leftover risotto balls. They’re called arancini in Italian, which means “little orange” because of their shape and color. These fried rice balls completely transformed the risotto from “meh” to “crazy good.” The ballsย have a really crispy outer shell and a soft and creamy interior stuffed with corn, cheese, and thyme.

Crispy arancini with corn and thyme
This arancini recipe is so tasty that I’m considering making moreย risotto, purely for stuffing them into balls and frying them up. Depending on what kind of leftover risotto you use, you’ll end up with something slightly different. Since mine was a broccoli risotto and a bit lacking in the flavorย department, I added salt to taste and a pinch of thyme to jazz it up. You can be creative here and add other ingredients to the rice stuffing as you see fit, such as peas, oregano, or grated asiago.

Crispy arancini with corn and thyme
You can makeย arancini for a weeknight dinner for two, a finger food appetizer at a party, or as a savoryย snack. You can form the balls ahead of time and keep them refrigerated until ready to fry and serve. The good thing about refrigerating them prior to frying is it allows the risotto balls to harden up a bit, so that they are easier to manage when frying.

Crispy arancini with corn and thyme

Crispy arancini with corn and thyme

Filed Under: Vintage Tagged With: bread crumbs, corn, eggs, panko, rice, risotto, thyme

About Julia

ABOUT THE AUTHOR
Julia is a recipe developer and the founder of Savory Tooth. Since 2015, she has been sharing simple recipes for tasty dishes, mostly low carb and gluten free. Learn more.

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newest oldest most voted
Jessica

This looks delicious!

Vote Up0Vote Down  Reply
6 years ago
Linda

These sound very good! I’ll have to try it!

Vote Up0Vote Down  Reply
6 years ago

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