Vegan Arancini / Fried Rice Balls
Crispy, golden vegan arancini with a melty cheese center, made from leftover risotto and served with marinara for dipping. A perfect Italian-inspired appetizer or snack.
Ingredients
- 2 cups leftover cooked risotto
- 1 cup vegan mozzarella cheese a brand that melts, cubed
- ⅓ cup flour
- 1 cup Panko breadcrumbs
- 2 Tbsp psyllium husks
- 2 Tbsp nutritional yeast flakes
- oil for frying
- 1 cup marinara sauce for dipping
- 2 Tbsp parsley chopped, for topping
Instructions
- Heat some oil (about 2 cups) in a large frying pan over medium heat.
- Line a baking tray with parchment paper and set it aside.
- Wet your hands, then take a scoop of rice and flatten it out in your hand.
- Take a cube of vegan cheese and place it in the center of the rice.
- Form the rice around the cheese cube into a ball.
- Mix the psyllium husks with 6 tablespoons of water and set it aside in a bowl.
- In another bowl, add the flour.
- In a third bowl, add the Panko breadcrumbs mixed with the nutritional yeast.
- Gently roll each rice ball in the flour, then in the psyllium and water mix (which is almost the consistency of egg whites), and finally in the breadcrumb mixture.
- Spread them out on the parchment-lined baking sheet.
- Now for the frying part. The preheated oil should be at 170°C (340°F).
- Lower each ball into the oil and let it fry until golden and crispy, turning them slightly while frying to make sure they cook evenly.
- Set them aside on a plate lined with paper towels to absorb the excess oil.
- Serve these vegan arancini with marinara sauce and chopped parsley.
Notes
Cold, day-old risotto holds its shape best when forming the balls. Reheat leftovers in the oven or air fryer to restore their crispness.