Country ham arancini are crispy, golden rice balls stuffed with salty, savory Southern country ham and melty cheese, then fried until crunchy. They take the classic Italian street food and give it a Southern twist, using leftover ham and rice to create a rich, indulgent bite. The combination of creamy rice, sharp cheese, and smoky ham, all wrapped in a crunchy breadcrumb shell, is irresistible and perfect for parties or a fun dinner.
Ingredients
- 3 cups (600 g) cooked long-grain white rice, cooled
- 1 cup (150 g) finely chopped cooked country ham
- 1 cup (100 g) grated sharp cheddar cheese
- 1/2 cup (50 g) grated Parmesan cheese
- 2 large eggs, beaten
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 cups (150 g) plain breadcrumbs
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 teaspoon smoked paprika (optional)
- Vegetable or canola oil, for frying
Instructions
- In a large bowl, combine the cooked rice, chopped ham, cheddar cheese, Parmesan cheese, black pepper, garlic powder, and smoked paprika (if using). Mix well until everything is evenly distributed.
- Add the beaten eggs to the rice mixture and stir until the mixture holds together when pressed. It should be moist but not sticky; if it feels too dry, add a tablespoon of water or milk.
- Shape the mixture into 1.5-inch (4 cm) balls, pressing firmly so they hold their shape. You should get about 18-20 balls.
- Place the flour in a shallow dish, the breadcrumbs in another. Roll each rice ball in the flour, shaking off excess, then dip in the beaten eggs, and finally roll in the breadcrumbs to coat completely. Place the coated balls on a baking sheet.
- Heat about 2 inches (5 cm) of oil in a deep, heavy-bottomed pot or Dutch oven to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the arancini in batches of 4-5, being careful not to overcrowd the pot. Cook for 3-4 minutes, turning occasionally, until golden brown and heated through (the internal temperature should reach 165°F (74°C) for food safety).
- Remove with a slotted spoon and drain on paper towels. Serve hot.
Tips
- Use cold rice: Freshly cooked rice is too sticky and moist; cold rice holds its shape better and fries up crispier.
- Don’t overmix: Overmixing can make the rice gummy. Gently fold the ingredients together until just combined.
- Chill if needed: If the rice mixture is too soft to shape, refrigerate it for 30 minutes before forming the balls.
- Substitutions: You can use leftover baked ham or deli ham, but reduce the salt in the recipe if using a very salty ham. Smoked gouda or provolone can replace the cheddar.
Serving Suggestions
Serve these arancini as an appetizer with a side of marinara sauce, ranch dressing, or honey mustard for dipping. They also make a fun main course alongside a simple green salad or roasted vegetables.
Variations
- Spicy: Add 1/4 teaspoon cayenne pepper or a diced jalapeño to the rice mixture.
- Herbed: Mix in 2 tablespoons of chopped fresh parsley, chives, or thyme.
- Baked version: Instead of frying, bake the arancini at 400°F (200°C) for 20-25 minutes, flipping halfway, until golden and heated through. Spray with cooking oil for extra crispness.
Storage and Reheating
Store leftover arancini in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet and warm in a 375°F (190°C) oven for 10-15 minutes, or until hot and crispy. You can also reheat in an air fryer at 350°F (175°C) for 5-7 minutes. Avoid microwaving, as it will make them soggy.
Frequently Asked Questions
Can I make these ahead of time? Yes, you can assemble the arancini, place them on a baking sheet, and refrigerate for up to 24 hours before frying. Let them sit at room temperature for 15 minutes before frying.
Can I freeze arancini? Absolutely. Freeze the uncooked, breaded arancini on a baking sheet until solid, then transfer to a freezer bag. Freeze for up to 3 months. Fry from frozen, adding 2-3 minutes to the cooking time.
What if I don’t have country ham? Use any leftover ham, prosciutto, or even bacon (cooked and crumbled). Just adjust the salt accordingly.
Why did my arancini fall apart? This usually happens if the rice is too dry or not pressed firmly enough. Make sure the mixture is moist enough to hold together, and press the balls firmly when shaping. Chilling the mixture helps too.
Can I use a different cheese? Yes, any good melting cheese works, such as mozzarella, fontina, or pepper jack. Just make sure to grate it finely.
How do I know when the oil is hot enough? Use a deep-fry thermometer to ensure the oil reaches 350°F (175°C). If you don’t have one, drop a small piece of bread into the oil; it should sizzle and turn golden brown in about 60 seconds.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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