Air Fryer Recipe
Crispy Arancini Balls
Crispy arancini balls are a Sicilian speciality, combining cheesy rice with a crispy coating, perfect for snacking or as a starter.
Ingredients
- 2 cups of leftover risotto or cooked arborio rice
- 100g of mozzarella, cut into small cubes
- 1/2 cup of all-purpose flour
- 2 large eggs, beaten
- 1 cup of breadcrumbs
- Salt and pepper, to taste
- Olive oil spray or cooking spray
- Fresh basil leaves, chopped, for garnish
- 1 can of crushed tomatoes (400g)
- 2 tablespoons of olive oil
- 2 cloves of garlic, minced
- A handful of fresh basil leaves, torn
- A pinch of sugar, optional
Method
- Form arancini by shaping rice around mozzarella cubes into balls.
- Set up a breading station with flour, beaten eggs, and breadcrumbs.
- Season flour with salt and pepper.
- Coat each rice ball in flour, then eggs, then breadcrumbs.
- Preheat air fryer to 180°C (360°F).
- Spray arancini with olive oil and air fry for 10-12 minutes, shaking halfway.
- For sauce, heat olive oil and sauté garlic.
- Add crushed tomatoes, season with salt, pepper, and sugar.
- Simmer and stir in basil before serving.
- Serve arancini with tomato basil sauce and garnish with basil.
Why this works in an air fryer
Chilled risotto is starchy and cohesive, so it moulds around the mozzarella without extra binder. Flour dries the surface, egg glues on the crumb, and a light oil spray lets convection heat brown the breadcrumbs quickly while the centre warms just enough to melt the cheese.
Equipment notes
Assumes a 5–6 litre basket holding about 8 arancini with 2cm gaps; in a single-drawer model cook in batches for even airflow, while in a dual-zone fryer use the upper/hotter-running side if known and start checking 2 minutes early as smaller drawers brown faster.
Common pitfalls
- Balls splitting with mozzarella leaking out before the crumb browns? The rice was too warm or loosely packed; chill the shaped balls for 20–30 minutes and press the rice firmly around smaller cheese cubes.
- Patchy pale breadcrumbs after 10 minutes? The coating is too dry for air-fryer browning; mist all sides with oil until the crumb looks lightly speckled, then cook 2–3 minutes longer.
- Crumb browns but the centre is cold or cheese still solid? The balls are too large or straight from the fridge; keep them golf-ball sized and add 2–4 minutes at 170°C to warm through without scorching.
- Flat spots or soggy bases? The balls sat against the basket or each other; leave gaps, shake or turn gently halfway, and use a perforated liner only if it does not block airflow.
Variations & substitutions
- Use panko instead of fine breadcrumbs for a rougher, crunchier shell; it browns a little faster, so check from minute 9.
- Swap mozzarella for smoked scamorza or mature cheddar in small cubes; stronger cheeses melt oilier, so seal the rice layer well to reduce leaks.
- Add finely chopped cooked mushrooms or peas to the rice; keep additions dry and small or the balls will loosen and need extra chilling before coating.
- Use gluten-free flour and gluten-free breadcrumbs; the crust can be more delicate, so turn with tongs rather than vigorous shaking.
Storage & reheating
Keep cooked arancini refrigerated for up to 3 days, then reheat in the air fryer at 170°C for 5–7 minutes until crisp and hot through.
Nutrition
Calories: 250
