Zucchini and Pea Arancini

Zucchini and Pea Arancini

Yield: 4-8 People | Cook Time: 20 Minutes | Prep Time: 10 Minutes

1 tray cooked Risotto, cooled
1/2 cup - Chopped Parsley
1/2 cup Grated Parmesan, plus extra for garnish
3/4 cup Grated Mozzarella
2 cups Panko Bread Crumbs for Breading + 1/2 cup (add to Risotto mixture)
3 eggs, mixed
1.5 cups A.P Flour

Oil for Fryer or 3 inches of oil in a pot


In a large bowl add the 1/2 cup of bread crumbs, parsley, mozzarella and parmesan. Add the cooked/cooled risotto and mix together with a fork. Make sure to season the mixture with salt and pepper to taste. Using an ice-cream scoop, scoop mixture, pack it and portion by forming the risotto into balls using your hands.

To coat the arancini place the flour, egg and breadcrumbs in separate shallow bowls. Carefully dip each arancini ball into the flour, shaking off any excess, then the egg, covering evenly, and finally the bread crumbs, ensuring the ball is completely coated.

Pour enough oil in a large sauce pot to reach the depth of 3 inches. Heat the oil over medium heat to 350 degrees fahrenheit, monitor oil with thermometer. Working in batches, add the rice balls to the hot oil and cook until golden brown (2-3 minutes) turning them as necessary. Meanwhile place paper towel on a sheet tray. When finished use a slotted spoon to transfer the rice balls to the paper towel. Season with salt. Let rest 2 minutes.