Arancini balls are fun to make, serve and eat! Enjoy making them at leisure when you have time and freeze for snacks and lunch boxes anytime.
- Prepare the rice risotto according to the packet instructions. Fluff, mix in the parmesan cheese and chopped oregano thoroughly and let it cool.
- Using a ladle, small bowl or a large spoon, make even sized rice balls inserting a few cheese and ham cubes in the middle of each one.
- Coat the arancini with coat’n’cook breadcrumbs.
- Deep fry the arancini balls in batches at 180 degrees C for 1-2 minutes until crispy and golden. (To test the temperature, drop a breadcrumb into the oil. - it should dip down halfway of the depth of oil but then float immediately) Alternatively, cook in an air fryer 200 degrees C for 7 minutes. Drain on paper towel to absorb excess oil before serving.
Cook’s tip 1 : You can freeze the uncooked arancini on a metal tray and transfer them into a freezer bag when they are frozen solidly through. Store up to 3 months in the freezer before frying. Cooked arancini can be frozen too. Wrap in plastic wrap and foil and freeze for up to 3 months. Thaw and reheat in the microwave or in the oven at 180C.
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