Name: Pesto Arancini
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 630 g cooked rice; 120 ml nut free pesto ((see website for recipe)); Fine sea salt; Black pepper; 115 g fresh mozzarella cheese; 2 large eggs; 120 g gluten free panko crumbs; 950 ml vegetable oil; 120 ml marinara sauce

Pesto Arancini

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

20 appetizers

Italian

What you'll need

630 g cooked rice
120 ml nut free pesto (see website for recipe)
Fine sea salt
Black pepper
115 g fresh mozzarella cheese
2 large eggs
120 g gluten free panko crumbs
950 ml vegetable oil
120 ml marinara sauce

Method:

Combine the rice and pesto and season generously with salt and pepper. Divide into 20 equal sized balls. Cut the mozzarella into 20 small pieces. Push the cheese into each ball and squeeze tightly to enclose.
Beat the eggs on a plate. Put the panko on another plate. Roll the balls first into the egg then into the panko, pressing tightly.
Heat the oil in a saucepan to 180°c. Fry the rice arancini, a few at a time, until deeply golden brown, about 90 seconds. Remove with a slotted spoon, sprinkle with a bit of salt and repeat with the remaining arancini.
Serve warm with warm marinara sauce for dipping.

Nutrition

N/A

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