Crispy & Cheesy Vegan Arancini: The Ultimate Leftover Risotto Recipe (Deep Fry & Air Fryer Options!)
Transform your leftover risotto into a gourmet delight with these incredible vegan arancini! Each golden-brown ball is perfectly crispy on the outside, concealing a creamy, savory risotto interior bursting with melty plant-based mozzarella. This recipe offers both traditional deep-frying and a healthier air fryer option, making it the perfect appetizer, side dish, or even a light meal.
If you’re a fan of Italian cuisine, you’ve likely experienced the luxurious creaminess of a freshly made homemade risotto. It’s a dish of pure comfort and elegance. However, anyone who’s attempted to save leftovers knows the disheartening truth: what was once a silky, rich marvel often congeals into an unappetizing, solid mass resembling the container it was stored in. The magic of fresh risotto seems to vanish overnight, leaving you wondering what to do with the dense remnants.
But don’t despair! This common kitchen conundrum is precisely what gave birth to a culinary masterpiece: arancini. Far from being a mere afterthought, arancini are a testament to Italian ingenuity, transforming humble leftovers into something utterly spectacular. These crispy, deep-fried (or air-fried!) rice balls are the ultimate solution for reviving that leftover risotto, giving it a second life that’s arguably even more exciting than the first.
What Are Arancini Balls Made Of?
Arancini, which translates to “little oranges” in Italian due to their typical spherical shape and golden color, are a classic Sicilian street food. They are traditionally crafted from cooled, leftover risotto, which is then shaped into balls. While some versions are simply seasoned and breaded, many are stuffed with delectable fillings like cheese, ragù (meat sauce), peas, or mushrooms, creating a delightful surprise in every bite. After being carefully formed and filled, these rice balls are coated in breadcrumbs and deep-fried until gloriously golden and irresistibly crispy on the outside, while remaining wonderfully creamy and cheesy on the inside.
The secret to perfect arancini lies in using actual risotto. You truly cannot substitute other types of leftover rice or freshly cooked rice here. Risotto, specifically made with high-starch Arborio rice, is crucial because its inherent stickiness and creamy texture when cooled allow the balls to hold their shape and provide that characteristic luscious interior. Regular rice simply won’t yield the same results.
For those looking for a lighter touch without sacrificing flavor or crunch, I’ve included an excellent air fryer option for these vegan arancini. While deep-frying often delivers an unparalleled level of crispiness, the air fryer method still produces wonderfully tasty results. Think of it this way: if deep-fried arancini are a perfect 10/10, air-fried ones are a solid 8/10. They might not achieve quite the same golden crisp, but they are still incredibly delicious and a fantastic, healthier alternative that you’ll absolutely adore!
Essential Ingredients for Vegan Arancini
Below, you’ll find important details and explanations for the ingredients. The FULL recipe with exact measurements and detailed instructions is located in the recipe card further down the page.
- Leftover Risotto: This is the star of the show! The texture of cold, day-old risotto is key for shaping. Feel free to use my Creamy Vegan Mushroom Risotto, or any other vegan risotto recipe you love. Whether it’s a homemade creation or delicious restaurant leftovers, as long as it’s risotto, it will work beautifully. Different risotto flavors (like pumpkin, tomato, or even a simple saffron risotto) will impart unique tastes to your arancini, so feel free to experiment.
- Plain Panko Breadcrumbs: Panko breadcrumbs are essential for achieving that signature ultra-crispy crust. Their flaky texture provides a lighter, airier crunch compared to traditional breadcrumbs. For a gluten-free option, simply substitute with gluten-free panko breadcrumbs.
- Sea Salt, Ground Black Pepper, Garlic Powder: These fundamental seasonings enhance the overall flavor of your arancini and the breading. You can also experiment with other Italian herbs like dried oregano, basil, or a pinch of red pepper flakes mixed into the panko for an extra layer of flavor.
- Oil for Frying: When deep-frying, selecting an oil with a high smoke point is crucial for safety and achieving optimal crispness without burning. Good choices include canola oil, vegetable oil, grapeseed oil, or sunflower oil. Ensure you use enough oil to submerge or at least half-submerge your arancini.
- Vegan Mozzarella: The melty, cheesy core is what elevates these arancini to another level of deliciousness. Make sure your plant-based mozzarella is at room temperature before you start. This makes it much easier to shape and ensures it melts beautifully and evenly inside the arancini as they cook. Various brands offer excellent vegan mozzarella shreds or blocks suitable for melting.
- Arrabbiata Sauce and Fresh Parsley: These are suggested for serving. Arrabbiata provides a spicy kick, while fresh parsley adds a vibrant garnish and herbaceous note. Other excellent dipping sauces include classic marinara, a creamy vegan aioli, or a dollop of fresh basil pesto.
Clarifying the Difference: Rice vs. Risotto
It’s a common misconception that risotto is a type of rice. To be clear, “rice” refers to the grain itself, available in countless varieties. “Risotto,” however, is a specific Italian dish made from a high-starch, short-grain rice, most commonly Arborio rice. This particular type of rice releases its starches as it cooks, creating the signature creamy, luscious texture that makes risotto so unique and perfect for shaping into arancini. In essence, risotto is a culinary preparation, not merely a grain.
How to Make Delicious Vegan Arancini
Transforming leftover risotto into these irresistible vegan arancini is a fun and rewarding process. Follow these steps for crispy, cheesy perfection:
1. Prepare Your Workspace: Begin by setting up an efficient assembly line. Place your panko breadcrumbs in a shallow bowl; use your hands or a fork to lightly crush them a bit for a finer, more even coating. In another shallow bowl, place your room-temperature vegan mozzarella. Finally, prepare a deep pan or Dutch oven by adding at least one inch of high-smoke-point oil. Begin heating the oil over medium-high heat while you form the arancini, allowing it to reach the ideal frying temperature.
2. Shape the Arancini Balls: While your oil is heating, take about one tablespoon of your leftover risotto and flatten it gently in the palm of your hand to create a small disk. Place approximately one teaspoon of the vegan mozzarella into the center of the flattened risotto. Carefully add another tablespoon of risotto on top of the mozzarella. Now, gently but firmly, roll and press the risotto around the cheese, forming a tight, compact ball. The key here is to seal the mozzarella completely within the risotto to prevent it from leaking during frying. Once shaped, roll the ball thoroughly in the panko breadcrumbs, ensuring it’s evenly coated on all sides. Repeat this process with the remaining risotto until all your arancini are formed.
3. Cook the Arancini: Before adding the arancini, test your oil’s temperature. Drop a small pinch of panko breadcrumbs into the hot oil; if it immediately sizzles and floats to the surface, the oil is ready. Carefully lower a few risotto balls into the hot oil using tongs or a spider skimmer, being careful not to overcrowd the pan. Overcrowding can lower the oil temperature and lead to soggy arancini. Cook for about 5 minutes on one side until deeply golden brown and crispy. Then, gently flip them over and cook for another 2 to 3 minutes on the other side, or until they are uniformly golden brown all around. The mozzarella inside should be beautifully melted.
4. Cool and Serve: Once cooked to perfection, carefully remove the finished arancini from the hot oil. Transfer them to a plate lined with paper towels to absorb any excess oil, ensuring they remain deliciously crisp. Serve your hot, freshly fried vegan arancini immediately, garnished with fresh parsley and accompanied by a side of your favorite Arrabbiata sauce for dipping. Enjoy the delightful contrast of the crispy exterior and the warm, creamy interior!
Air Fryer Arancini Instructions: A Healthier Twist
For a lighter yet equally delightful version of these vegan arancini, your air fryer is an excellent tool. Here’s how to achieve crispy arancini without deep frying:
- Chill the Risotto Balls: After shaping and breading your arancini, it’s highly recommended to refrigerate them for at least 30 minutes. This chilling step helps the risotto firm up even more, ensuring the balls maintain their shape perfectly during air frying and achieve a better texture.
- Preheat Your Air Fryer: While your arancini are chilling, preheat your air fryer to 450ºF (230ºC) for about 5 minutes. Proper preheating is crucial for achieving that desirable crispy exterior.
- Prepare for Air Frying: Lightly drizzle or brush each risotto ball with a small amount of high-smoke-point oil (like canola or olive oil). This thin layer of oil is essential for helping the breadcrumbs crisp up and turn golden in the air fryer, mimicking the effect of deep frying.
- Air Fry to Perfection: Place the oiled arancini in the air fryer basket in a single layer, making sure not to overcrowd them. Work in batches if necessary to allow proper air circulation, which is key for even cooking and crispiness. Air fry for approximately 8 minutes, or until the arancini are golden brown and heated through. Cooking times may vary slightly depending on your specific air fryer model, so keep an eye on them.
Expert Tips for Vegan Arancini Success
Crafting perfect vegan arancini is straightforward with a few helpful pointers:
- Ensuring Your Arancini Hold Together: The key to stable arancini is sufficiently firm and sticky leftover risotto. If your risotto feels too loose or crumbly, you can easily remedy this. Try adding a “flax egg” (1 tablespoon ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes) or about 1/4 cup of additional panko breadcrumbs directly into the risotto mixture. This will help bind it together more effectively, making shaping easier and preventing breakage during cooking. Refrigerating the formed balls for at least 30 minutes before frying or air frying also greatly improves their stability.
- Scooping Stiff Risotto: Sometimes, leftover risotto can become quite hard and difficult to scoop straight from the fridge. If this happens, don’t force it. Instead, add a tablespoon or two of vegetable broth or water to the cold risotto and mix it in. This will help loosen it up just enough to become pliable for shaping without making it too wet.
- Gluten-Free Option: Making these arancini gluten-free is simple! Just ensure you use certified gluten-free panko breadcrumbs. The rest of the ingredients are naturally gluten-free (assuming your chosen risotto recipe is, too). This ensures everyone can enjoy these delightful treats.
- Don’t Overcrowd the Pan/Air Fryer: Whether deep-frying or air frying, cooking in batches is crucial. Overcrowding lowers the oil temperature in a pan, leading to greasy, less crispy arancini. In an air fryer, it hinders air circulation, resulting in uneven cooking and lack of crispiness. Give your arancini room to breathe and crisp up properly.
- Temperature Control is Key: For deep frying, maintaining a consistent oil temperature (around 350-375°F or 175-190°C) is vital. If your oil is too cold, the arancini will absorb too much oil; if it’s too hot, they’ll burn on the outside before the inside is thoroughly heated and the cheese melts. Use a kitchen thermometer if you have one.
Delicious Serving Suggestions
Vegan arancini are incredibly versatile and pair wonderfully with a variety of sauces and side dishes. While they are traditionally enjoyed as an appetizer, you can easily make them the star of a meal:
- Classic Dipping Sauces: Serve your crispy arancini with a simple, robust marinara sauce or a zesty Arrabbiata sauce for that traditional Italian experience. The rich tomato-based sauces perfectly complement the savory rice balls.
- Creamy Alternatives: For something different, offer a creamy vegan aioli, perhaps infused with garlic or sriracha for a subtle kick. A dollop of fresh basil pesto drizzled over the top or served on the side also adds a fantastic herbaceous flavor.
- Elevate to a Meal: While perfect as an appetizer, vegan arancini can easily become a satisfying main course. Pair them with fresh, vibrant vegetable sides like tender garlic roasted asparagus, a medley of balsamic roasted vegetables, or a crisp, fresh green salad with a light vinaigrette. This creates a balanced and delicious plant-based meal.
Storage and Reheating Tips for Leftovers
While these vegan arancini are undoubtedly best enjoyed hot and fresh, straight from the fryer or air fryer, any leftovers can be stored and reheated. Place them in an airtight container and keep them in the refrigerator for up to 5 days. To reheat, simply place them in a preheated 350ºF (175ºC) oven or air fryer until they are thoroughly heated through and crisp again. Avoid microwaving, as this can make them soft and soggy.
Can You Freeze Vegan Arancini?
Absolutely! Vegan arancini are excellent for make-ahead meal prep and freezing, whether you choose to freeze them before or after cooking. This makes them a fantastic option for entertaining or for quick weeknight meals.
- Freezing Before Frying: If you plan to freeze them uncooked, arrange the formed and breaded arancini in a single layer on a baking sheet lined with parchment paper. Freeze for 2-3 hours, or until they are completely solid. Once frozen, transfer them to an airtight freezer bag or container. They can be stored in the freezer for up to 3 months. When you’re ready to cook, there’s no need to thaw them; simply fry or air fry directly from frozen, adding a few extra minutes to the cooking time to ensure they heat through.
- Freezing After Frying: If you have leftover cooked arancini, allow them to cool completely. Then, place them in an airtight container or freezer bag and store them in the freezer for up to 3 months. To reheat, bake them in your air fryer or a 350ºF (175ºC) oven until hot and crispy.
Enjoy this delightful vegan arancini recipe, friends! If you try it out, we’d absolutely love to see your creations. Please snap a photo and tag #jessicainthekitchen on Instagram! Don’t forget to leave a comment below and give the recipe a star rating. Your feedback means the world to us! Thank you so much!
Vegan Arancini (Fried Rice Balls)
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Ingredients
- 2 – 2 1/2 cups leftover risotto
- 1 cup plain panko breadcrumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Thrive Algae Oil for frying
- Vegan Mozzarella, at room temperature
- Serve with Arrabbiata Sauce and garnish with parsley
Instructions
- Set up a breading and stuffing station – one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
- Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
- While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below.
- Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
- Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
- Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!
Notes
Stick the risotto balls in the fridge to firm up even more.
Preheat your air fryer for about 5 minutes of 450F while it’s chilling.
Remove and drizzle each risotto ball with about a teaspoon of Thrive Algae Oil, or brush it all over with a silicone brush. You don’t want to overcrowd the air fryer container. Air fry for about 8 minutes in the air fryer. Every air fryer is different so test with one to ensure yours is fully heated through and doesn’t burn.
Remove and serve with parsley and Arrabbiata sauce (link to blog post). Enjoy!
FURTHER NOTES
My leftover risotto was creamy and sticky so I didn’t need to add anything to keep it together. If you feel that yours isn’t sticking together, you can add a flax egg to it and even like 1/4 cup breadcrumbs to help it all stick together.
Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.