Indian · 375°F · 14 min
Air Fryer Vegetable Samosas
Spiced potato and pea filling in a thin pastry. Brushed with oil, they blister in the basket instead of swimming in ghee.
Air Fryer Sicilian Arancini
Leftover risotto's second life. Cold rice packs around a mozzarella cube, gets a flour-egg-panko armor and browns in the basket without collapsing. Warm marinara on the side. Party food that does not ask you to deep-fry.
Day-old rice only
Fresh, hot risotto is too loose to seal. Chill leftover risotto overnight so the starch sets.
Seal tight
Press the mozzarella in and pinch every seam. Gaps leak cheese into the basket and leave hollow shells.
Chill before breading
Fifteen minutes in the fridge after shaping keeps the balls round through the egg wash.
Air Fryer Sicilian Arancini
Prep 45 min · Cook 12 min · Total 57 min · 4 servings
Crowding. Six at a time in a 5-6 qt basket. They need airflow on every side.
From frozen. From frozen: 380°F, 16-18 minutes, turn at 9. No thaw.
Step-by-step instructions
Follow each step in order. Photos show what to look for so the basket finish matches the plate.
Shape
Wet your hands so the rice does not stick. Flatten about 1/4 cup of cold leftover risotto in your palm, press a mozzarella cube in the center and seal into a tight ball with no gaps. Repeat until you have about 12 balls.
Risotto balls shaped around mozzarella Chill the balls 15 minutes so they firm up. Roll each one in flour, then beaten egg, then breadcrumbs, pressing so the crumb sticks evenly.
Air fry
Preheat the air fryer to 380°F (193°C). Spray the balls on all sides with oil so the crumb can brown.
Breaded arancini in the air fryer basket Cook 6 minutes, turn and cook 5-6 minutes more until deep gold. The cheese inside should be stretchy. Rest 3 minutes so you do not burn your mouth.
Serve hot with warm marinara for dipping.
