Description
Crunchy yet tender rice balls filled with gooey cheese and fresh peppers, perfect for fall gatherings.
Ingredients
- 2 cups cooked Arborio rice (allow it to cool)
- 1 cup shredded mozzarella cheese (plus extra for stuffing)
- 1/2 cup grated Parmesan cheese
- 1/2 cup finely chopped bell peppers (red, yellow, or green)
- 2 large eggs
- 1/2 cup all-purpose flour
- 1 cup breadcrumbs (Panko works best for extra crunch)
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and black pepper to taste
- Olive oil spray
Instructions
- Combine the cooked Arborio rice, shredded mozzarella, grated Parmesan, and finely chopped peppers in a large bowl.
- Add one egg, garlic powder, onion powder, salt, and black pepper. Mix everything well until combined.
- Take about 2 tablespoons of the rice mixture, flatten it slightly in your palm, and place a small cube of mozzarella cheese in the center. Mold the rice around the cheese, forming a ball.
- Set out three shallow bowls: one with flour, another with beaten egg, and the last with breadcrumbs.
- Roll each rice ball in flour, dip it into the beaten egg, and coat it with breadcrumbs.
- Preheat your air fryer to 375°F (190°C) for about 5 minutes.
- Spray the basket of the air fryer with olive oil spray. Place the coated arancini balls in a single layer in the air fryer basket, ensuring not to overcrowd them.
- Cook at 375°F for about 10-12 minutes, flipping halfway through, until golden brown and crispy.
- Remove the arancini from the air fryer and let them cool slightly. Serve warm, ideally with a side of marinara sauce or a fresh basil aioli for dipping.
Notes
For best results, chill the rice for easier handling and cook in batches to avoid overcrowding the air fryer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian