Go Back
–+ servings

Gluten Free Crispy Cheesy Arancini

These gluten free arancini are golden, crispy, and loaded with melty cheese in every bite. Perfect as a crowd-pleasing appetizer or snack.
Gluten Free Crispy Cheesy Arancini
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Appetizer
Cuisine Italian
Servings 20 pieces
Calories 133 kcal
Print Recipe Pin Recipe

Equipment

  • deep heavy-bottomed pot
  • kitchen thermometer

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

Instructions
 

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

Nutrition

Serving: 1servingCalories: 133kcalCarbohydrates: 18gProtein: 4gFat: 5g
Keyword arancini, cheesy appetizer, fried rice balls, gluten-free
Tried this recipe?Made this recipe? Leave a comment and tell us how it turned out!