Gluten Free Crispy Cheesy Arancini

These gluten free crispy cheesy arancini are one of my favorite things to make when I want something a little special but not too complicated.

If you’ve never had arancini before, they’re basically crispy fried rice balls with melty cheese in the middle. They originally come from Italy, and once you try them you’ll understand why they’re so popular.

The outside gets super golden and crunchy, and when you bite into one, you get that stretchy mozzarella pull that just makes everything better.

Best of all, this version is 100% gluten free. You’d honestly never know it. The gluten free panko breadcrumbs crisp up beautifully and give you that perfect crunch.

Serve them with some warm marinara sauce for dipping and you’ve got an awesome appetizer or snack that everyone will love, whether they eat gluten free or not.

Why You’ll Love This Recipe

Incredibly Crispy Outside With a Melty Center – Every bite gives you a golden crunchy shell followed by stretchy melted mozzarella that pulls apart perfectly.

You Would Never Guess These Are Gluten Free – The gluten free panko creates a crunch so satisfying that nobody will believe these are made without regular breadcrumbs.

Easier to Make Than You Think – The steps are simple and straightforward so even a beginner cook can nail these on the first try.

Ingredients

For the Rice

• 1 1/2 cups Arborio Rice
• 3 1/2 cups Chicken Broth
• 1/2 cup Grated Parmesan Cheese
• 2 tbsp Unsalted Butter
• 1/4 tsp Salt

For Assembly

• 4 oz Fresh Mozzarella, cut into 1/2-inch cubes
• 1/2 cup Gluten Free 1-to-1 Baking Flour
• 2 Large Eggs, beaten
• 1 1/2 cups Gluten Free Panko Breadcrumbs
• 1/2 tsp Italian Seasoning
• Oil for frying (about 3 inches deep)
• Marinara Sauce for dipping

How to Make

Step 1

In a medium saucepan, bring the chicken broth to a simmer. Add the arborio rice and stir. Cover, reduce heat to low, and cook for 18 to 20 minutes until the rice is tender and has absorbed the liquid, stirring occasionally.

Remove from heat and stir in the parmesan cheese, butter, and salt. Spread the rice out on a baking sheet and refrigerate until completely cool, at least 1 hour.

Step 2

Once the rice is cold, scoop about 2 tablespoons of rice into your hand. Press a cube of fresh mozzarella into the center, then mold the rice around it, forming a tight ball. The mozzarella should be completely enclosed. Repeat until all the rice is used, making about 18 to 20 arancini.

Step 3

Set up a breading station with three shallow dishes. Place the gluten free flour in the first, beaten eggs in the second, and gluten free panko breadcrumbs mixed with italian seasoning in the third.

Step 4

Roll each rice ball in the flour, then dip in the beaten egg, and coat thoroughly in the seasoned panko. Place them on a tray and refrigerate for 15 minutes to help them hold their shape.

Step 5

Heat about 3 inches of oil in a deep heavy-bottomed pot to 350 degrees F. Fry the arancini in batches of 4 to 5, turning occasionally, for 3 to 4 minutes until deep golden brown and crispy all over.

Use a slotted spoon to transfer them to a paper towel-lined plate.

Step 6

Let them cool for about 3 minutes before serving with warm marinara sauce for dipping. The mozzarella inside should be perfectly melty and stretchy.

My Tips

The Rice Has to Be Really Cold

This is the most important step. If the rice is even slightly warm, it’ll be too sticky and soft to shape into balls. It’ll fall apart when you try to bread it and definitely fall apart in the oil.

Spread it thin on the baking sheet so it cools evenly. One hour in the fridge is the minimum, but two hours or even overnight works even better.

Cold rice holds its shape, molds easily around the mozzarella, and won’t stick to your hands nearly as much.

Wet Your Hands Before Shaping

Arborio rice is naturally starchy and sticky, which is great for holding the balls together but terrible for your hands. Keep a small bowl of water nearby and lightly wet your palms before shaping each arancini.

You don’t want dripping wet hands, just damp. This makes a huge difference and lets you form tight, smooth balls without the rice clinging to your fingers.

Press firmly when you seal the rice around the mozzarella. Any cracks or thin spots will burst open during frying and the cheese will leak out into the oil.

Keep the Oil at 350 Degrees

Use a thermometer for this. If the oil is too hot, the outside will brown fast but the inside won’t get hot enough to melt the mozzarella. If it’s too cool, the arancini will sit in the oil too long and soak up grease.

The temperature drops every time you add a batch, so give it a minute between batches to come back up to 350. Frying 4 to 5 at a time keeps the temperature from dropping too much.

More Tasty Recipes

• Gluten Free Fried Mozzarella Sticks
• Gluten Free Classic Italian Meatballs
• Gluten Free Eggplant Parmesan
• Gluten Free Crispy Chicken Parmesan

FAQ

Can I bake these arancini instead of frying them?

You can bake them at 400 degrees F for about 20 to 25 minutes, turning them halfway through. Spray them generously with cooking spray before baking so the panko gets nice and crispy.

They won’t be quite as golden and crunchy as the fried version, but they still taste great and the mozzarella inside will get perfectly melty.