Arancini (Eggless)

Name: Arancini (Eggless)
Total time: 1200 s
Yield: 8 servings
Cuisine: Indian
Ingredients: 2 cups white rice (cooked and cooled); 1/2 cup grated Parmesan cheese; 4 small cubes fresh mozzarella; 1/2 teaspoon freshly pounded black pepper; 1 cup bread crumbs; 2 tablespoons cornflour; 2 cups Oil for frying; 1/5 tsp salt (optional); 1 tablespoon Tomato or marinara sauce for serving; 1 teaspoon chopped coriander leaves

Sanchita Mittal @sm_thechef

Delhi

#clickwithcookpad

Sanchita Mittal @sm_thechef

Saved

Ingredients

20 minutes

8 servings

2 cupswhite rice (cooked and cooled)
1/2 cupgrated Parmesan cheese
4small cubes fresh mozzarella
1/2 teaspoonfreshly pounded black pepper
1 cupbread crumbs
2 tablespoonscornflour
2 cupsOil for frying
1/5 tspsalt (optional)
1 tablespoonTomato or marinara sauce for serving
1 teaspoonchopped coriander leaves

Saved

Steps

20 minutes

1

Heat oil in a large heavy-bottomed pan at medium heat
2

Make a slurry by mixing cornflour and 4 tablespoons water.
3

Cut the cheese cubes into halves
4

Combine the rice, black pepper, salt, coriander leaves and Parmesan cheese in a medium bowl and use your hands to thoroughly combine the mixture into a soft dough.
5

Form each arancini by taking a small portion of the mixture, and stuffing one cube of mozzarella inside each ball.
6

Seal the balls carefully and tightly, and repeat the process to prepare more arancini.
7

Dip each arancini in the cornflour slurry and then in the breadcrumbs, shaking off any excess.
8

Now add 2 or 3 of the arancini to the hot oil at a time and fry them until golden brown and crisp from all sides.
9

Take them out on a plate lined with absorbent paper, with the help of a slotted spoon.
10

Fry all the arancini in a similar way
11

Serve the arancini hot with tomato sauce or warm marinara sauce.