Air Fryer Recipe
Roasted Red Pepper and Mozzarella Arancini
A tasty, straightforward roasted red pepper and mozzarella arancini recipe, just right for the air fryer.
Ingredients
- 200g arborio rice
- 1 roasted red pepper, finely chopped
- 100g mozzarella cheese, cut into small cubes
- 50g grated Parmesan cheese
- 2 large eggs
- 100g plain flour
- 100g breadcrumbs
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish
Method
- Cook the arborio rice according to the packet instructions, then leave it to cool completely.
- In a large mixing bowl, combine the cooked rice, roasted red pepper, Parmesan cheese, one beaten egg, salt and pepper. Mix everything together well.
- Take a small portion of the mixture, flatten it in your hand, place a cube of mozzarella in the centre, then shape the rice mixture around it into a ball. Repeat with the remaining ingredients.
- Set out three bowls: one with flour, one with a beaten egg, and one with breadcrumbs.
- Roll each rice ball in the flour, dip it in the beaten egg, then coat it with breadcrumbs. Repeat the egg and breadcrumb coating for a crisper texture.
- Preheat the air fryer to 200°C. Lightly brush the arancini with olive oil, then arrange them in the air fryer basket so they are not touching.
- Cook for 10-12 minutes, turning halfway through, until golden brown and crisp.
- Serve hot, garnished with fresh basil leaves. Pair with marinara sauce for dipping, if liked.
Why this works in an air fryer
Cold arborio rice is sticky enough to bind around the mozzarella, while a dry flour-egg-breadcrumb shell gives the air fryer’s fast convection something to dehydrate and brown. A light oil coating conducts heat across the crumb, so the outside crisps before the cheese fully escapes.
Equipment notes
Assumes a 4–6 litre basket holding about 8–10 arancini in one layer with gaps. In a single-drawer model, cook in batches rather than stacking; in a dual-zone fryer, split evenly between drawers and check 2 minutes early, as smaller loads brown faster at the edges.
Common pitfalls
- Cheese leaking through cracks by minute 6? The rice layer is too thin or warm; chill the formed balls for 20 minutes and pinch any seams closed before coating.
- Pale, dusty crumbs after 12 minutes? Too little oil or dry patches in the coating; mist or brush the bare areas lightly and cook for another 2–3 minutes.
- Arancini flattening or slumping in the basket? The rice was not cooled fully or the mixture is too wet from the pepper; drain the pepper well and chill the shaped balls before frying.
- Dark crumbs but cold mozzarella centre? The balls are too large or the fryer runs hot; reduce to 180°C and extend by 3–4 minutes so heat reaches the middle without scorching the coating.
Variations & substitutions
- Use panko breadcrumbs for a rougher, crunchier shell; they brown a little faster, so start checking at 9 minutes.
- Swap mozzarella for smoked scamorza or provolone; both melt less aggressively, reducing leakage and giving a firmer centre.
- Add finely chopped sun-dried tomatoes instead of roasted pepper; drain them well, as excess oil can make the coating patchy rather than evenly crisp.
- Use cooked risotto leftovers in place of plain cooked arborio rice; if it is very loose, chill it thoroughly and add a little extra Parmesan to help it hold shape.
Storage & reheating
Keep cooked arancini refrigerated for up to 3 days, then reheat in the air fryer at 180°C for 5–7 minutes until crisp and hot through.
Nutrition
Calories: 250
