Description
Low FODMAP risotto balls or: Italian arancini with a gluten-free crust. Fried risotto balls with a crunchy crust. A delicious party snack!
Ingredients
Scale
- Prepared risotto (I used this recipe and made a double amount, in total I used 300 g uncooked risotto rice)
- 125 g mozzarella, cut into small pieces
- 1 egg
- low FODMAP bread crumbs
- 1 l sunflower oil
Instructions
- Prepare the risotto. I made a double amount of this recipe. Leave the risotto to cool down completely. You can put the risotto in the fridge for a while, that makes it easier to work with.
- Put the egg in a bowl and whisk and divide some bread crumbs over a plate.
- Take a small handful of risotto and put a piece of mozzarella in the middle. Roll the risotto into a ball and press together with your hands.
- Roll the risotto ball first through the egg and then through the breadcrumbs. Make sure the risotto ball has been covered by a thin layer of breadcrumbs on all sides. Repeat until you have used all of the risotto.
- Heat the sunflower oil in a heatproof pan. Carefully put some risotto balls into the oil, using a heatproof spatula. Fry the balls for about 5 minutes until they are golden brown and crispy. Gluten-free breadcrumbs are usually yellow-ish because of this the risotto balls will have a slightly yellow colour.
- Serve the risotto balls when they are still warm. If you want to prepare them beforehand, you can do all the steps in the recipe except for the last one beforehand and fry the balls right before you want to serve them.
- Prep Time: 1 hour
- Category: Party snack
- Method: deep frying
- Cuisine: Italian