Arancini (Rice Fritters) with Mozzarella and Ham
Nutritional values
(Percentage of daily recommendation)
| Calorie | 689 cal. | (33 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 76 g | (51 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.7 g | (9 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.4 μg | (7 %) | ||
| Vitamin E | 7.9 mg | (66 %) | ||
| Vitamin K | 5.2 μg | (9 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 59 μg | (20 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.5 μg | (50 %) | ||
| Vitamin B₁₂ | 1.6 μg | (53 %) | ||
| Vitamin C | 0 mg | (0 %) | ||
| Potassium | 407 mg | (10 %) | ||
| Calcium | 161 mg | (16 %) | ||
| Magnesium | 101 mg | (34 %) | ||
| Iron | 3.6 mg | (24 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 3.3 mg | (41 %) | ||
| Saturated fatty acids | 12.8 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 211 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 300 grams short grain rice (arborio or vialone)
- salt
- 50 grams butter
- 1 pinch Saffron
- 30 grams freshly grated Parmesan
- 3 eggs
- 1 scoop Mozzarella ( about 125 g)
- 50 grams Prosciutto
- freshly ground peppers
- vegetable oil (for frying)
- 50 grams Pastry flour
- 50 grams breadcrumbs
Preparation steps
Bring salted water to a boil. Add the rice and the saffron and cook for about 15 minutes, drain and cool slightly. Add the butter, parmesan cheese and 1 egg, season with salt and pepper and mix everything together.
Drain the fresh mozzarella and cut into very small pieces. Cut the prosciutto into very small cubes and mix in with the mozzarella.
Form the rice mixture into 4-5 cm (1 1/2-2 inch) balls. With your finger make a depression in the middle of each rice ball then fill each hole with 1 teaspoon of the mozzarella and ham mixture, cover the hole with rice and carefully form into balls again.
Heat the oil in a pot or in a deep fryer to around 170°C (about 340°F). Whisk the remaining eggs. Coat the rice balls in flour, dip each in the egg and then coat with the breadcrumbs.
Fry the rice balls in hot oil until golden brown and crispy, remove and allow to dry briefly on a paper towel. Serve hot.
