Pesto Arancini


1 ½ cups Genoese Fresh Basil PESTO
3 cups cooked Arborio rice
125g mozzarella
2 cups flour
3 large eggs
2 cups panko breadcrumbs
peanut oil


In a large bowl stir rice and pesto together.
Divide into 16 portions.
Cut mozzarella into sixteen pieces.
Form each rice portion into a ball completely encasing the mozzarella.
Place on baking paper and put into the freezer for 30 mins.
Heat 5cm peanut oil in a heavy pot or casserole until it reaches 220°C.
Coat each ball in flour, then egg, then panko crumbs.
Cook 4 to 6 balls at a time for 60 to 90 seconds, until lightly browned.
Drain and serve.

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