Pesto Arancini

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

20 appetizers

Italian

15 minutes

6 minutes

21 minutes

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¬įc. 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

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