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Arancini al Ragu
Crispy Sicilian fried rice balls, stuffed with a slow-cooked meat ragu and stretchy melted mozzarella at the centre.
Ingredients
Instructions
Cook rice in salted water with saffron until just done, spread to cool.
Mix cooled rice with 2 eggs and parmesan until well combined.
Wet hands, take a handful of rice, press flat, add ragu and mozzarella.
Mould rice around filling to form a ball, press firmly to seal.
Roll in flour, dip in beaten egg, coat in breadcrumbs.
Heat oil to 180C and fry arancini in batches 4-5 minutes until deep golden.
Drain on paper towel and serve hot while mozzarella is still stretchy.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
