Vegan Arancini / Fried Rice Balls
Here's how you can easily make vegan arancini, also known as vegan fried rice balls or fried risotto balls. It's the perfect recipe to make with leftover rice! Give it a try!
Ingredients
- 2 cups leftover cooked risotto
- 1 cup mozzarella cheese if vegan choose a brand that melts, cubed
- ⅓ cup flour
- 1 cup Panko breadcrumbs
- 2 Tbsps 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 put 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. Set it aside in a bowl.
- In another bowl, add the flour.
- In the third bowl, add the Panko breadcrumbs mixed with nutritional yeast.
- Gently roll the rice ball into the flour, then roll into the psyllium and water mix (which is almost the consistency of egg whites), and then into the breadcrumbs mixture.
- Spread them out on the parchment paper-lined baking sheet.
- Now the frying part. The preheated oil should be at 170°C.
- Dip each ball into the oil and let it fry until golden and crispy, turn them slightly while they are frying to make sure they are cooking evenly.
- Set them aside on a plate covered with paper towels, to absorb the excess oil.
- Serve these vegan arancini with marinara sauce and chopped parsley.