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Crispy Mozzarella Arancini Recipe with Spicy Tomato Basil Dip

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Crispy fried rice balls stuffed with gooey fresh mozzarella, served with a spicy tomato basil dip. A perfect appetizer or snack that combines crunchy texture with melty cheese and a flavorful dip.

Ingredients

Scale
  • 1 ½ cups Arborio rice
  • 4 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • ½ cup grated Parmesan cheese
  • Salt and freshly ground black pepper to taste
  • 1 large egg, beaten
  • Fresh mozzarella balls, cut into 1-inch cubes
  • 1 cup all-purpose flour
  • 2 large eggs, beaten
  • 1 ½ cups panko breadcrumbs
  • Vegetable oil or canola oil for deep frying
  • 1 cup canned crushed tomatoes
  • 1 garlic clove, minced
  • 1 tablespoon olive oil
  • 1 teaspoon red pepper flakes
  • 2 tablespoons fresh basil leaves, roughly chopped
  • Salt and black pepper to taste
  • A pinch of sugar

Instructions

  1. In a medium saucepan, bring 4 cups of chicken or vegetable broth to a boil. Add the Arborio rice, reduce heat to low, cover, and simmer for about 18-20 minutes, or until the rice is tender but not mushy. Stir occasionally to prevent sticking.
  2. Remove from heat and stir in 2 tablespoons of butter and ½ cup grated Parmesan cheese. Season with salt and pepper to taste. Let the rice cool completely.
  3. Set out three shallow bowls: one with 1 cup flour, one with 2 beaten eggs, and one with 1 ½ cups panko breadcrumbs.
  4. With wet hands, take about 2 tablespoons of cooled rice and flatten it slightly. Place a cube of fresh mozzarella in the center, then mold the rice around the cheese, forming a compact ball about the size of a golf ball. Seal well.
  5. Roll each ball first in flour, then dip into the beaten egg, and finally coat generously with panko breadcrumbs. For extra crunchiness, double-coat by repeating the egg and breadcrumb steps.
  6. Heat vegetable oil in a deep skillet or saucepan to 350°F (175°C).
  7. Carefully lower the balls into hot oil, frying in batches to avoid overcrowding. Cook for 3-4 minutes, turning occasionally, until golden brown and crispy all over.
  8. Remove with a slotted spoon and place on paper towels to drain excess oil. Let cool for a couple of minutes before serving.
  9. While arancini fry, heat 1 tablespoon olive oil in a small saucepan over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
  10. Stir in crushed tomatoes, red pepper flakes, salt, pepper, and a pinch of sugar. Simmer gently for 10 minutes, then stir in fresh chopped basil just before serving.
  11. Spoon the spicy tomato basil dip into small bowls and serve alongside the hot, crispy mozzarella-stuffed arancini.

Notes

Use Arborio rice cooked in broth for creaminess without mushiness. Cool rice completely before shaping to prevent arancini from falling apart. Double coating with egg and breadcrumbs creates extra crunch. Maintain oil temperature at 350°F (175°C) for best frying results. Can bake at 400°F (200°C) for 20 minutes as a lighter alternative. Store leftovers in airtight container refrigerated up to 2 days or freeze unbaked for up to 1 month.

Nutrition

Keywords: arancini, mozzarella, fried rice balls, spicy tomato basil dip, appetizer, Italian snack, crispy, gooey cheese

Find it online: https://twinkletaste.com/crispy-mozzarella-arancini-recipe-with-spicy-tomato-basil-dip-easy-and-perfect/