Pistachio Arancini
Crispy golden rice balls with a rich pistachio crunch, ready in about 20 minutes. A quick and satisfying snack or appetizer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 420
- Protein
- 9g
Ingredients
- 2 cups cooked rice
- ½ cup shelled pistachios
- 1 cup breadcrumbs
- 1 large egg
- ½ teaspoon salt
- 2 cups vegetable oil
Instructions
- 1
In a food processor, pulse the 0.5 cup pistachios until finely chopped. In a bowl, mix the 2 cups cooked rice, chopped pistachios, 1 beaten egg, and 0.5 teaspoon salt until well combined.
- 2
Shape the mixture into 1.5-inch balls. Roll each ball in the 1 cup breadcrumbs, pressing gently to coat evenly.
- 3
Heat the 2 cups vegetable oil in a deep skillet over medium-high heat until a breadcrumb sizzles immediately, about 350°F. Fry the arancini in batches, without crowding, until golden brown and crispy, about 3-4 minutes per batch.
- 4
Remove with a slotted spoon and drain on paper towels. Serve warm.
Tools you’ll need
- food processor
- deep skillet
- slotted spoon
- paper towels
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