We are in love with these Gluten-Free Arancini, and you will be too once you see how easy they are to make. Eat them plain, or dip them in marinara sauce, either way they are scrumptious.
My husband begged me for months to make gluten-free arancini. I had made a few attempts with gluten-free bread crumbs, but I couldn’t get the crunchy outside I was looking for.
We had our first arancini almost ten years ago on a trip to Rome and have been dreaming of them since going gluten-free.
If you’re not familiar with aranchini’s, they are basically cheesy rice balls, coated in bread crumbs, and fried. They should be flavorful, and not dry.
There are two important parts to gluten-free arancini: the inside (and making sure it doesn’t dry out) and the crunchy outside.
You want to use sticky rice for the inside, so they hold together when frying, and you want to use a good crumb coating for the outside, so it doesn’t get soggy.
Corn Flake Crumbs or gluten-free bread crumbs work perfect for the outside.
They didn’t burn, and they stayed crunchy, even after a couple of days leftover in the refrigerator.
I’ll be honest, it took me a long time to attempt to make these. I was afraid they’d fall apart, or worse, they would turn into a soggy mess.
This recipe is super simple, and fail proof.
Just make sure when you make your rice-balls to squeeze the rice tight before you shape them, to help them hold together.
Pair them with Gluten Free Baked Mozzarella Sticks from My Gluten-Free Miami and impress your guests.
- 2 cups cooked white rice, cooled to room temperature
- 1/2 cup grated Parmesan
- 2 eggs
- 1 teaspoon garlic salt
- 1 teaspoon ground black pepper
- 2 string cheese sticks, cut into 4 pieces each
- 1 cup cornflake crumbs or gluten-free bread crumbs
- Oil, for frying
- Heat 3-4 inches of oil in a medium pot over medium heat
- In a large mixing bowl, combine rice, Parmesan, 1 egg, garlic salt, and black pepper. Mix thoroughly with your hands.
- Take a scoop of the mixture, squeezing it firmly and place one piece of string cheese into the center of each ball. Move some of the rice around it and squeeze again to compact it. Repeat until all the rice mixture is used (makes 8-10 arancini).
- Whisk the remaining egg in a small mixing bowl and dip each arancini. Roll the egg-coated arancini in the cornflake crumbs until coated.
- Once the oil reaches 350ºF, add 2 or 3 of the arancini to the pot and fry them until golden brown and cooked, approximately 5 minutes.
- Use a slotted spoon, remove the arancini from the pot and transfer them to a paper towel-lined plate. Continue until all arancini are cooked.
- Serve warm.
Amount Per Serving: Calories: 116 Carbohydrates: 23g Protein: 4g