PUMPKIN ARANCINI
PUMPKIN ARANCINI
INGREDIENTS:
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Vincenzo’s Plate Pumpkin & Pancetta Risotto (preferably prepared the day before)
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3 eggs, cracked into a bowl
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Fresh breadcrumbs
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Fresh block of provolone cheese, cut into cubes
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Fresh mozzarella (or Fior di Latte) NOT store bought shredded
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Bowl of water
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Vegetable oil (for frying)
UTENSILS:
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1 x medium size non-stick frypan
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Deep fryer or 1 x medium pot for frying
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1 x whisk or fork
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Flat plate
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Paper toweling
METHOD:
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Beat the eggs well in a bowl.
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Moisten your hands with water and pick up a handful of risotto. Flatten it into the palm of one hand, curving it slightly.
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Put some cheese into the centre, both provolone and mozzarella, pressing it down a little.
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Moisten your hand again using the bowl of water and add more risotto on top, covering the cheese and make the mix into a ball.
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Cup your hands around it making it into a ball and moving it around to make sure it is well rounded and that the ingredients in the middle are well covered.
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Pour a generous amount of vegetable oil into a pot or deep fryer and put it on the stove at a medium heat.
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Dip the pumpkin rice ball into the egg making sure it is really well coated before dropping it into the breadcrumbs and rolling it around to completely cover it again.
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Place it on a flat plate with paper towelling at the bottom so the excess crumbs fall off.
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Repeat 2-6 unti you have used up all of your leftover risotto.
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