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Air Fryer Arancini (Arancini Al Forno)

Traditional Arancini Al Forno is baked - this recipe is made for the Air Fryer to get more of that classic "fried" taste we love in Arancini without all the added calories.
4.70 from 10 votes
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Course: Appetizer
Cuisine: Italian
Servings: 8 Arancini
Calories: 254kcal
Author: Lauren

Equipment

  • Air Fryer

Ingredients

  • 2 cups Risotto leftover and chilled (note 1)
  • 2 Eggs large
  • ¼ cup All-Purpose Flour
  • 1 cup Panko Breadcrumbs
  • 2 tablespoons Olive Oil
  • 2 tablespoons Parmigiano-Reggiano optional (note 2)
  • Salt to taste
  • Pepper to taste
  • 8 1 inch cubes Mozzarella Cheese note 3
  • ½ cup Frozen Peas thawed (or microwaved)

Instructions

  • Preheat your Air Fryer to 380°F.
  • In three separate bowls, prepare your dredging station. In the first bowl, add your flour. In your second bowl, add your two eggs and whisk them until combined. In your third bowl, add your Panko breadcrumbs, Parmigiano-Reggiano, Salt Pepper and Olive Oil.
  • Take your frozen peas and heat them in the microwave until they are thawed. Mix them into the chilled risotto.
  • Divide your risotto into 8 equal balls (about ¼ cup per Arancini). Take a 1-inch cube of mozzarella and stick it in the middle of the risotto ball and then roll them like a meatball until they are round and even. Repeat with all the risotto balls until you have 8 equal spheres.
  • Working one at a time, dip each risotto ball into the flour, then into the egg wash and then into the breadcrumb mixture - ensuring there are no gaps in the breadcrumb coating.
  • Drizzle the basket of your Air Fryer with a bit of Olive Oil (or Canola/Vegetable Oil). Place your Arancini balls into your Air Fryer and cook at 360° for 8 minutes then flip them over and cook for another 8 minutes or until crispy and golden brown.
  • Serve immediately with a marinara sauce, pesto or just as is.

Notes

  1. This recipe works best with leftover risotto. If you are making it fresh, allow it to cool completely in your fridge before assembling the balls.
  2. Parmigiano-Reggiano is optional and may be substituted for Asiago or Grana Padano. If you substitute for "Parmesan" - make sure it is real Parmesan and not the Kraft style Parmesan.
  3. You can use 8 1-inch pieces of mozzarella, but I prefer using 16 ½-inch pieces. I find they fit better into the Arancini.
  4. I choose to not add any seasonings into the breadcrumb mixture other than salt and pepper (to taste) as your risotto should be seasoned. Feel free to add in any seasonings you have around. I like Italian Seasoning, Oregano, Dried Basil or Chili Flakes if I want to change things up.

Nutrition

Calories: 254kcal | Carbohydrates: 49g | Protein: 7g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 43mg | Sodium: 98mg | Potassium: 96mg | Fiber: 2g | Sugar: 1g | Vitamin A: 145IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 3mg
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