Lemon herb arancini are golden, crispy fried rice balls with a soft, flavorful center, a beloved Sicilian street food. This version brightens the classic with fresh lemon zest and a mix of herbs, creating a perfect balance of rich, savory rice and bright, citrusy notes. They work wonderfully as an appetizer, party snack, or a fun way to use up leftover risotto.
Ingredients
- 4 cups (900 g) cooked and cooled risotto (see note)
- 1 cup (100 g) grated Parmesan cheese
- 1 large egg, lightly beaten
- Zest of 2 lemons (about 2 tablespoons)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon salt, plus more for seasoning
- 1/4 teaspoon black pepper
- 4 oz (115 g) mozzarella cheese, cut into 1/2-inch cubes
- 1 cup (120 g) all-purpose flour
- 2 large eggs, beaten (for coating)
- 2 cups (200 g) dry breadcrumbs
- Vegetable or canola oil, for frying (about 4 cups / 1 L)
Instructions
- Prepare the risotto mixture: In a large bowl, combine the cooked risotto, Parmesan cheese, 1 beaten egg, lemon zest, parsley, basil, thyme, salt, and pepper. Mix until well combined. The mixture should be sticky but hold together when pressed.
- Chill the mixture: Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. Chilling makes the mixture easier to handle and prevents the balls from falling apart during frying.
- Shape the arancini: Scoop about 2 tablespoons of the risotto mixture into your palm. Flatten it slightly, place a cube of mozzarella in the center, and wrap the rice around the cheese, forming a ball about 1.5 inches (4 cm) in diameter. Repeat with the remaining mixture and cheese. You should get about 20 balls.
- Set up the breading station: Place the flour in a shallow dish, the 2 beaten eggs in another, and the breadcrumbs in a third. Line a baking sheet with parchment paper.
- Coat the balls: Roll each arancini in the flour, shaking off excess. Dip in the egg, letting any excess drip off, then roll in the breadcrumbs, pressing gently to adhere. Place the coated balls on the prepared baking sheet.
- Heat the oil: In a large, heavy-bottomed pot or Dutch oven, heat about 2 inches (5 cm) of oil to 350°F (175°C). Use a deep-fry thermometer to maintain the temperature.
- Fry the arancini: Carefully add a few balls to the hot oil, making sure not to overcrowd the pot. Fry for 3-4 minutes, turning occasionally, until golden brown and heated through. The internal temperature of the arancini should reach at least 165°F (74°C) for food safety, as they contain cooked rice and cheese. Use a food thermometer to check one.
- Drain and season: Remove the arancini with a slotted spoon and drain on paper towels. Season immediately with a pinch of salt. Repeat with the remaining balls.
Tips
- Use cold, dry risotto: The best arancini are made with risotto that has been refrigerated overnight. Cold risotto is firmer and less sticky, making it much easier to shape. If your risotto is too soft, add extra breadcrumbs or Parmesan to help bind it.
- Don’t skip the chill: Chilling the shaped balls for 20-30 minutes before frying helps them hold their shape and prevents the cheese from leaking out during cooking.
- Maintain oil temperature: If the oil is too hot, the outside will burn before the inside is warm. If it’s too cool, the arancini will absorb oil and become greasy. Use a thermometer and adjust the heat as needed between batches.
- Make ahead: You can prepare and bread the arancini a day in advance. Store them on a baking sheet in the refrigerator, covered, and fry them just before serving.
Serving Suggestions
Serve lemon herb arancini warm, with a side of marinara sauce for dipping, or a simple aioli. They also pair well with a fresh green salad or as part of an antipasto platter. For a more substantial meal, serve them alongside a bowl of tomato soup or a light vegetable stew.
Variations
- Cheese swap: Replace mozzarella with provolone, fontina, or a smoked cheese for a different flavor.
- Add vegetables: Stir in 1/2 cup of finely chopped sautéed mushrooms, spinach, or peas to the risotto mixture.
- Herb change: Use dill or chives instead of basil or thyme for a different herb profile.
- Baked version: For a lighter option, bake the breaded arancini at 400°F (200°C) for 20-25 minutes, or until golden and heated through, spraying lightly with oil.
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 preheated oven at 375°F (190°C) for 10-15 minutes, or until heated through and crispy. You can also reheat them 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 use regular rice instead of risotto? Yes, but the texture will be different. Arborio or another short-grain rice is best because it is starchy and holds together well. If using long-grain rice, you may need to add an extra egg or some breadcrumbs to help bind the mixture.
My arancini fell apart during frying. What went wrong? This usually happens if the risotto is too wet or not chilled enough. Make sure your risotto is cold and firm, and that you chill the shaped balls before frying. Also, be sure to coat them thoroughly in flour, egg, and breadcrumbs.
Can I freeze arancini? Yes, you can freeze them either before or after frying. To freeze uncooked, place the breaded balls on a baking sheet and freeze until solid, then transfer to a freezer bag. Fry from frozen, adding a few minutes to the cooking time. To freeze cooked, cool completely, then freeze in a single layer. Reheat from frozen in the oven.
What is the best oil for frying? Use a neutral oil with a high smoke point, such as vegetable, canola, or peanut oil. These oils won’t impart a strong flavor and can handle the high heat needed for deep frying.
Can I make arancini gluten-free? Yes, simply use gluten-free flour and gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free. Be sure to check that your risotto and cheese are also gluten-free.
How do I know when the arancini are done? They should be golden brown and crispy on the outside. To ensure they are heated through, check the internal temperature with a food thermometer; it should read at least 165°F (74°C).
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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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