Description
Crispy on the outside and gooey on the inside, these Air Fryer Cacio E Pepe Arancini are a delicious twist on a classic Italian favorite. Made with leftover risotto, gooey mozzarella, and a perfectly seasoned coating, these crispy risotto balls are easy to prepare and air-fried to golden perfection. Serve them with marinara and pesto for a flavorful appetizer or snack.
Ingredients
Scale
Arancini
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
- 1/2 cup all-purpose flour (60 g)
- 1 tsp garlic powder (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup shredded Pecorino Romano, plus more for serving
- Olive oil cooking spray
- Store-bought or homemade marinara sauce, for serving
- Store-bought or homemade pesto sauce, for serving
Instructions
- Form the Risotto Balls: Using a 2-Tbsp. cookie scoop, portion the leftover risotto into 24 equal parts and place them on a parchment-lined baking sheet. Make a small indentation in the center of each portion, place one piece of mozzarella inside, then carefully mold the risotto around the cheese, packing it tightly into balls ensuring the mozzarella is fully enclosed.
- Prepare the Breading Stations: In a shallow dish, whisk together the flour and garlic powder (if using). Season with kosher salt and freshly ground black pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, mix the panko breadcrumbs with the shredded Pecorino Romano and season with black pepper.
- Bread the Arancini: Working one at a time, coat each risotto ball in the seasoned flour mixture, shaking off the excess. Then dip it into the beaten eggs, allowing any excess to drip off. Finally, roll the ball in the panko and Pecorino mixture until fully coated.
- Air Fry the Arancini: Lightly spray the air fryer basket with olive oil cooking spray. Place half of the breaded risotto balls inside without overcrowding. Spray the tops of the balls with cooking spray to help them crisp. Air fry at 400 degrees Fahrenheit for 15 minutes, turning the balls halfway through to ensure an even golden-brown crust. Repeat with the remaining arancini.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle additional Pecorino Romano cheese over the top and season with fresh black pepper. Serve warm with marinara and pesto sauces on the side for dipping.
Notes
- Use cold leftover risotto for easier shaping and best texture.
- You can substitute mozzarella string cheese with regular mozzarella cut into small cubes or fresh mozzarella pearls.
- If you don’t have an air fryer, these arancini can be deep-fried or baked in the oven at 400 degrees Fahrenheit for 20-25 minutes until golden.
- The garlic powder in the flour mixture is optional but adds depth of flavor.
- Ensure the arancini are tightly packed to prevent breaking apart during cooking.
- Serve immediately for the best crispy texture and gooey cheese center.
Nutrition
- Serving Size: 1 arancini (about 40 g)
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 180 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 40 mg
