Sicilian fried rice balls with ragù, peas, and mozzarella filling
Arancini are iconic Sicilian street food—golden-fried risotto balls with a molten cheese center and savory meat ragù filling. These comfort food treasures are popular throughout Sicily and increasingly worldwide, representing the island's vibrant culinary heritage.
Serves 4
Cook risotto with broth until creamy and al dente. Stir in peas. Spread on a baking sheet to cool completely.
With damp hands, form risotto into balls about the size of an apricot. Make a small indent with your thumb and fill with ragù, mozzarella, and peas. Seal carefully.
Roll each ball in flour, then beaten egg, then breadcrumbs. Chill for at least 1 hour.
Heat oil to 350°F (175°C). Fry arancini in batches for 3-4 minutes until deep golden brown. Drain on paper towels and serve hot.
Cool risotto completely for easier handling
Chill formed arancini—this prevents them from falling apart during frying
Use a spoon to fill, then gently seal; mozzarella shouldn't be visible
Fry in batches so oil temperature stays consistent
Make small arancini for appetizers or large ones for main courses
Use different fillings: mushroom, ham, or all-vegetable ragù
Serve with marinara sauce for dipping
Formed, breaded arancini keep in the freezer for up to 2 months. Fry directly from frozen, adding 2-3 minutes.
Arancini date back to the 10th century when Arab rule introduced rice to Sicily. They became perfect food for farmers and travelers—portable, delicious, and made from pantry staples.
Oil temperature was too low, or they weren't chilled long enough. Ensure oil is 350°F and arancini are well-chilled.
Yes, brush with oil and bake at 400°F (200°C) for 20-25 minutes, though frying produces superior crispness.
Per serving · 4 servings total
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