Gluten Free Arancini (Air Fryer Recipe)
These air fried gluten free arancini balls are such a tasty treat and a great way to use up leftover risotto. Rice balls are stuffed with mozzarella, coated in gluten free breadcrumbs then air fried until golden brown.
Servings: 6
Equipment
Ingredients
- Approx 600g COLD leftover risotto
- 60 g light mozzarella cut into 6 chunks
- 4 slices gluten free white bread
- 1 large egg beaten
- 2 tbsp plain gluten free flour
- Spray cooking oil
Instructions
- Blitz the gluten free bread in a food processor into a fine crumb and then pour onto a plate.
- Add the gluten free flour to a second plate and the beaten egg to a third plate.
- Scoop approx 100g (1/6th) of the cold risotto from the pan and flatten in your hand (I suggest wetting your hands to stop it sticking).
- Place a piece of mozzarella in the centre and wrap the risotto around it to seal it up. Shape into a ball using your hands.
- Roll the ball first in the gluten free flour, then the egg, and lastly the gluten free breadcrumbs, pressing in to coat. Repeat until you have six balls.
To air fry the arancini:
- Spray the air fryer basket with cooking oil and evenly place the arancini (in one layer, cook in batches if you have a small air fryer). Spray the eggs with a few sprays of oil each and cook for 10-12 minute at 185C until golden.
To bake the arancini:
- Alternatively, spray the arancini with a little oil and then bake on a lined baking tray in the oven at 180C / Gas Mark 4 for approx 25 mins until golden brown.
Nutrition
Serving: 1g | Calories: 250kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 607mg | Fiber: 1g | Sugar: 3g
