Spanish Rice Arancini
Servings: 4 people
Ingredients
- 350 g leftover risotto or Spanish rice
- 2 eggs beaten
- 100 g flour
- 200 breadcrumbs
- 150 ml vegetable oil for frying
- 50 g cheddar or any other cheese cut into small, approximately 1cm x 1cm cubes
Instructions
- Form little balls with your hands and put a cheese cube in the middle. Then roll them into flour then the egg wash, then the breadcrumbs. Place them into the fridge for 30 minutes before frying, it helps them to firm them up a little more. Fry them in hot oil (I used medium heat) for about 8 minutes, turn them around half way through to make sure all sides are crispy golden brown. You can also use your airfryer for this, which is what I do lately.Serve them immediately with fresh salad – they are the best when hot. Enjoy.
