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Air Fryer Cacio E Pepe Arancini
By Brooke Caison
Approved by the Delish Test Kitchen
Approved by the Delish Test Kitchen
Yields:
24
Prep Time:
10 mins
Total Time:
1 hr
Dishes that can transform humble leftovers into a mind-blowing appetizer will always have a place in my heart, and this cacio e pepe arancini is no different. These air-fried bites turn yesterday’s risotto into today’s crispy, cheesy, peppery snack. Whether you choose to dunk them in marinara or garlicky basil pesto, you’ll keep coming back for “just one more.”
The idea of frying leftover risotto is already a winner, but what makes this arancini extra easy is hiding in the center. To speed up prep time and guarantee maximum cheesy-pull potential, I used pieces of mozzarella string cheese for the gooey center. This kind of ingredient shortcut will certainly save you some time, but if you only have a block of mozzarella on hand, feel free to use that. Go for low-moisture mozzarella rather than fresh.
Trust me, once you try these, you’ll find yourself making extra risotto just for the excuse to whip up a batch.
Did you make these? Let us know how it went in the comments!
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Ingredients
- 4 cups
leftover cooked risotto
- 4
mozzarella string cheese sticks, each cut into 6 pieces crosswise
- 1/2 cup
(60 g.) all-purpose flour
- 1 tsp.
garlic powder (optional)
Kosher salt
Freshly ground black pepper
- 2
large eggs
- 1 cup
panko bread crumbs
- 1/2 cup
shredded Pecorino Romano, plus more for serving
Olive oil cooking spray
Directions
- Step 1Using a 2-Tbsp. cookie scoop, scoop risotto into 24 portions and transfer to a parchment-lined baking sheet. Create an indent in center of each ball, place a piece of mozzarella in indentation, and form risotto around mozzarella, tightly packing into a ball and making sure risotto completely covers mozzarella.
- Step 2In a shallow dish, whisk flour and garlic powder (if using); season with salt and pepper. In another shallow dish, beat eggs to blend. In a third shallow dish, combine panko and Pecorino; season with pepper.
- Step 3Working one at a time, coat risotto balls in seasoned flour, shaking off excess. Dip into eggs, then into panko mixture.
- Step 4Coat an air-fryer basket with cooking spray. Arrange half of balls in basket; spray tops with cooking spray. Cook at 400°, turning halfway through, until golden brown, about 15 minutes. Repeat with remaining balls.
- Step 5Transfer arancini to a platter. Top with more Pecorino; season with pepper. Serve with marinara and pesto alongside.
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