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    Home / Appetizer / Arancini

    Arancini

    Golden fried rice balls stuffed with ragù and melting mozzarella — Sicily’s most beloved street food, crisp outside and molten within.

    ⏱ 30 minPrep time
    🔥 20 minCook time
    🍽 6Servings
    🏷 AppetizerCategory
    ☆☆☆☆☆No ratings yet
    Arancini - golden fried Sicilian rice balls with ragù and melted mozzarella

    Crisp, golden, and hiding a molten heart, arancini turn leftover risotto into one of Sicily’s most beloved street snacks. Rolled by hand, stuffed with slow-cooked meat sauce and mozzarella, then fried until shatteringly crunchy, these rice balls are pure portable comfort.

    A cherished tradition across Sicily, arancini are served warm as snacks or appetizers, often with a few peas tucked into the filling. Every family has its own version, but the pleasure is universal: crack through the crust and find creamy, savory rice inside.

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    Step by stepInstructions

    1. Stir the Parmesan into the chilled rice and season with salt and pepper.
    2. Scoop 1/3 cup of the rice, flatten it into a disc, and press a spoonful of ragù and a cube of mozzarella into the center.
    3. Fold the rice around the filling, roll into a smooth ball, and repeat with the remaining rice and filling.
    4. Dredge each ball in flour, dip in beaten egg, then roll in breadcrumbs until fully coated.
    5. Heat 2 inches of oil to 350°F and fry the arancini in batches until deep golden and heated through, about 4-5 minutes.
    6. Drain on paper towels and serve warm with extra marinara on the side.

    💡 Chef tips & storage

    Chill the rice thoroughly before rolling — cold rice holds its shape and fries up crisp. Keep the oil at a steady 350°F so the outside turns golden without burning.

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    Recipe details

    Prep30 min
    Cook20 min
    Servings6
    CategoryAppetizer
    PublishedAugust 17, 2026
    Emily — the cook behind My Comfort Recipes

    Hi, I'm Emily 🧡

    Hi, I'm Emily — the cook behind My Comfort Recipes. Simple, tested comfort food for real weeknights, written down the way grandma would. Pull up a chair. More about me →

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