Rice Salad Arancini

Name: Rice Salad Arancini
Total time: 1800 s
Yield: 8 arancini
Ingredients: As needed, rice salad; 1 jar sweet and sour peppers; 2 boiled carrots; As needed, oil for frying; As needed, breadcrumbs

Matilde Merulla @lacucinadimatilde

Trapani

Cold dishes are a must in the summer—spending less time at the stove is always better! But I can guarantee that serving these mini arancini, made as a creative way to use up leftovers, is totally worth it for a nice appetizer. I also used sweet and sour peppers for the #atuttavitamina challenge.

Matilde Merulla @lacucinadimatilde

Saved

Ingredients

30 minutes

8 arancini

As needed, rice salad
1 jarsweet and sour peppers
2boiled carrots
As needed, oil for frying
As needed, breadcrumbs

Saved

Steps

30 minutes

1

Drain the sweet and sour peppers and cut them into cubes. Add them to the rice salad you’ve already prepared to your liking.
2

I added one whole egg to help the mixture hold together, since rice salad rice has less starch.
3

Start forming the mixture into balls and roll them in breadcrumbs. For extra crunch, I coated them twice. Fry in plenty of sunflower oil.