Who doesn’t love arancini – little balls of rice and cheese dipped in egg, then breaded and then fried?
They could be kinda fussy to put together, though; and then there was the added fat in the actual frying.
But!
How’s about using leftover Baked Risotto, a couple of eggs, some bread crumbs, and your trusty air fryer?
Sure, a bit of scooping and stirring and dipping, but really not too, too much bother and trouble.
INGREDIENTS
•3 cups risotto
•3 eggs, divided
•1 tbsp Sherry Peppers Sauce*
•1 tsp Cajun Power Spicy Garlic Pepper Sauce – or your fave hot sauce, to taste
•1 cup Italian seasoned bread crumbs
*No Sherry Peppers Sauce? No Problem! Simply add a bit of decent sherry (none of that “cooking” stuff) and a dash or three of your fave hot sauce, to taste.
Lightly beat two of the eggs with the Sherry Peppers and hot sauce, then stir in the risotto until well blended.
Cover and stash in the fridge for 20 minutes.
Heat your air fryer to 370º.
Beat the remaining egg in a small bowl and add the bread crumbs to another bowl.
Scoop your risotto mixture into two tablespoon balls – using this measure, you will get one dozen nicely sized rice balls.
Dip each ball n the egg and roll in the bread crumbs to coat.
Arrange on your air fryer rack and apply cooking spray.
Cook the arancini for at 370º for six minutes, then raise the temperature to 400º and continue cooking for another three or four minutes, until the arancini are nicely browned.
Remove from the air fryer, sprinkle with chopped fresh parsley and serve with warm marinara and/or cold ranch dressing.
Note: these are wicked tasty, but also wicked rich, so this dozen will easily serve a crowd as appies, or a family with a side salad and mebbe some crusty bread.