If you love bold flavors wrapped in crispy, golden bites, this Crispy Air Fryer Cacio E Pepe Arancini Recipe is going to blow you away. Imagine cheesy, peppery risotto balls cooked to perfection using an air fryer—quick, tasty, and healthier than deep-fried versions. Let me walk you through how to make these irresistible snacks!
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe
- Top Tip
- How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Crispy Air Fryer Cacio E Pepe Arancini Recipe
Why You'll Love This Recipe
I can’t get enough of these arancini—the way that crunchy outer crust gives way to melty mozzarella and peppery risotto inside is just magic. Making them in the air fryer is a game-changer, giving you all the crispiness with less oil and fuss.
- Deliciously Crispy: The air fryer crisps them up without greasy mess or deep-frying.
- Flavor-Packed: Classic Roman cacio e pepe flavors shine through with freshly cracked black pepper and sharp Pecorino cheese.
- Waste-Not Wonder: Perfect way to transform leftover risotto into a crowd-pleasing appetizer.
- Quick & Easy: Prep in 10 minutes, then let the air fryer do the heavy lifting for 15 minutes per batch.
Ingredients & Why They Work
Most of what you need might already be in your fridge or pantry—especially if you have leftover risotto hanging around. Here’s why these particular ingredients help make this Crispy Air Fryer Cacio E Pepe Arancini Recipe so special.

- Leftover cooked risotto: Firm and chilled risotto shapes nicely and brings all that creamy, cheesy flavor to the party.
- Mozzarella string cheese sticks: Cutting these into bite-sized pieces hides gooey cheese treasures inside each arancino.
- All-purpose flour: Creates the first binding layer, helping the coatings stick perfectly.
- Garlic powder (optional): Adds a subtle savory note to the flour mixture—totally optional but delicious!
- Kosher salt: Essential for seasoning every layer just right.
- Freshly ground black pepper: The star of the cacio e pepe flavor, giving a sharp peppery kick throughout.
- Large eggs: Acts as the glue to hold the panko and cheese crust firmly on the arancini.
- Panko bread crumbs: Provides the classic airy crunch that makes arancini irresistible.
- Shredded Pecorino Romano: Brings authentic salty tang and depth—plus it helps crisp up the coating beautifully.
- Olive oil cooking spray: A light spritz helps achieve that golden, crispy finish in the air fryer without drowning the arancini in oil.
- Marinara and pesto sauces: Perfect dippers that complement the cheesy, peppery risotto with fresh, vibrant flavors.
Make It Your Way
One of the best things about this Crispy Air Fryer Cacio E Pepe Arancini Recipe is how easy it is to make it your own. Whether you want to tweak the cheese filling, adjust the seasoning, or swap out sides, these delightful bites invite creativity without sacrificing that crispy, gooey magic.
- Cheese Variations: I love swapping the mozzarella for creamy burrata or sharp provolone for a different flavor punch. Sometimes adding a little fresh basil inside amps up the freshness perfectly.
- Spicy Kick: When I’m craving a bit of heat, sprinkling some crushed red pepper flakes into the panko mixture never disappoints—it adds a lovely gentle warmth to the bite.
- Gluten-Free Option: For a gluten-free twist, I’ve tried using gluten-free panko and flour substitutes, which works great and keeps the arancini just as crispy.
- Herb Boost: Mixing chopped fresh parsley or oregano into the risotto or coating layers adds an irresistible herby aroma and flavor that pairs wonderfully with the black pepper.
- Serving Ideas: Beyond marinara and pesto, a drizzle of truffle oil or a side of spicy arrabbiata sauce can take these to the next level for entertaining guests.
Step-by-Step: How I Make Crispy Air Fryer Cacio E Pepe Arancini Recipe

Step 1: Shape Your Perfect Risotto Balls
Start by scooping 2 tablespoons of your leftover risotto into a parchment-lined baking sheet in 24 even portions. I find using a cookie scoop makes this quick and keeps the balls uniform. Then, make a little well in the center of each portion and place a piece of mozzarella inside. Now, gently mold the risotto around the cheese, packing it tightly so the mozzarella is fully sealed within. Firm, chilled risotto works best here because it holds shape without falling apart.
Step 2: Prep the Coating Stations
In three shallow dishes, prep the layers that will give the arancini their gorgeous crust. First, combine the flour with garlic powder (if you're using it), salt, and a generous amount of freshly ground black pepper — this peppery kick is essential. In the second dish, beat the eggs until smooth. And in the third, toss together the panko breadcrumbs and shredded Pecorino Romano cheese, seasoning with more black pepper. This cheesy, crunchy combo is the secret to that crave-worthy texture.
Step 3: Coat Each Ball Thoroughly
One at a time, roll each risotto ball first in the seasoned flour mixture, shaking off any excess to avoid clumps. Next, dip it into the beaten eggs, making sure it’s completely coated, and then dredge it in the panko-Pecorino mix. Press gently so the coating adheres well — this triple-layer method creates that irresistible golden crust and helps keep the mozzarella snug inside during cooking.
Step 4: Air Fry to Golden Perfection
Lightly spritz your air fryer basket with olive oil cooking spray to prevent sticking. Place half of the coated arancini balls in a single layer — give them enough room so they crisp up evenly. Spray the tops lightly with cooking spray too; this little step is key for that beautiful golden color. Set your air fryer to 400°F and cook for about 15 minutes, turning the balls halfway through. You’ll know they’re ready when they’re golden brown and irresistibly crispy. Repeat with the remaining arancini.
Step 5: Serve Warm with Flavorful Dips
Once out of the air fryer, arrange the arancini on a platter and sprinkle with extra Pecorino Romano and freshly ground black pepper for an elegant finish. Serve immediately alongside your favorite marinara and pesto dips. These warm, cheesy bites are at their best when crispy on the outside and meltingly gooey inside — perfect for sharing or savoring as a decadent snack.
Top Tip
Mastering the Crispy Air Fryer Cacio E Pepe Arancini Recipe is all about a few simple tricks that ensure that perfect golden crisp outside with a melty, cheesy center. These tips will help you get that ideal texture and flavor every time!
- Use Firm, Chilled Risotto: I found that using leftover risotto that’s been chilled and set overnight makes shaping your arancini so much easier and prevents them from falling apart during cooking.
- Seal the Cheese Well: >Make sure you pack the risotto tightly around the mozzarella piece. This way, the cheese stays gooey inside without leaking out and causing a mess.
- Spray with Olive Oil: Lightly misting the arancini with olive oil cooking spray before air frying creates that irresistible golden crust without deep frying.
- Coating Layers Matter: Don’t skimp on the flour, egg, and panko coating layers — thorough coverage prevents the cheese from escaping and helps the crust crisp to perfection.
How to Serve Crispy Air Fryer Cacio E Pepe Arancini Recipe

Garnishes
Sprinkle extra shredded Pecorino Romano right on top of your freshly cooked arancini to amp up that savory, salty punch. A little crack of freshly ground black pepper adds just the right spicy note needed to highlight the “pepe” (pepper) in this classic Italian flavor profile. For a fresh touch, you can also garnish with finely chopped parsley or basil to brighten each bite.
Side Dishes
These crispy risotto balls shine as an appetizer but are also fantastic alongside a fresh green salad or a bowl of minestrone soup to keep things light yet satisfying. Serve them with small bowls of marinara sauce and pesto for dipping — the tangy tomato notes and herbaceous pesto complement the rich, cheesy arancini beautifully.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers — though that’s rare! — place cooled arancini in an airtight container and store in the refrigerator for up to 3 days. To keep their crispiness, it’s best to reheat them properly (see below).
Freezing
You can freeze these arancini before air frying for easy snacks later! Freeze on a parchment-lined baking sheet until solid, then transfer to a freezer-safe bag or container. They can be frozen for up to 1 month. When ready, air fry straight from frozen — just add a few extra minutes to the cooking time.
Reheating
To keep that perfect crispy outside, reheat leftover arancini in the air fryer at 400 degrees Fahrenheit for about 5 to 7 minutes. Avoid microwaving as it tends to make them soggy. Serve warm with your favorite dipping sauces.
Frequently Asked Questions:
While freshly made risotto works, it’s best to let it cool and firm up in the fridge first. Warm or loose risotto is harder to shape into balls and may fall apart during cooking.
No air fryer? No problem! You can bake the coated arancini on a greased baking sheet in a preheated oven at 400 degrees Fahrenheit for 20-25 minutes or until golden and crispy, turning halfway through.
Yes, you can use small mozzarella balls (bocconcini) as a substitute. Just make sure to enclose them fully within the risotto to avoid leaks while cooking.
Air frying takes about 15 minutes total, cooked in two batches at 400 degrees Fahrenheit, turning halfway through to ensure an even golden crust.
Final Thoughts
These Crispy Air Fryer Cacio E Pepe Arancini are such a joyful way to reinvent leftover risotto—you get crispy, cheesy bites filled with bold peppery flavor, all without the mess and heaviness of deep frying. Whether you're serving them at a casual gathering or craving a comforting snack, they’ll never disappoint. Give this recipe a try and watch your friends and family fall in love at first bite!
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Crispy Air Fryer Cacio E Pepe Arancini Recipe
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour
- Yield: 24 servings
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian
- Diet: Vegetarian
Description
Crispy on the outside and gooey on the inside, these Air Fryer Cacio E Pepe Arancini are a delightful twist on classic Italian flavors. Made from leftover risotto, stuffed with mozzarella, and coated in a seasoned panko and Pecorino crust, these golden bites deliver a perfect combination of textures and bold black pepper seasoning. Quick to prepare and air-fried for a healthier finish, they make a fantastic appetizer or snack served with marinara and pesto.
Ingredients
Arancini
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
- ½ cup (60 g) all-purpose flour
- 1 teaspoon garlic powder (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 1 cup panko bread crumbs
- ½ cup shredded Pecorino Romano, plus more for serving
- Olive oil cooking spray
For Serving
- Store-bought or homemade marinara sauce
- Store-bought or homemade pesto sauce
Instructions
- Form the Arancini: Using a 2-Tbsp cookie scoop, scoop the leftover risotto into 24 equal portions. Place them on a parchment-lined baking sheet. Make a small indentation in the center of each ball, insert one piece of mozzarella into the indentation, then carefully mold the risotto around the cheese to form a compact ball, ensuring the mozzarella is fully enclosed.
- Prepare Coatings: In a shallow dish, combine the flour and garlic powder (if using), then season with salt and freshly ground black pepper. In a second shallow dish, beat the eggs until smooth. In a third shallow dish, mix the panko bread crumbs with the shredded Pecorino Romano and season with freshly ground black pepper.
- Coat the Arancini: One by one, roll each risotto ball in the seasoned flour mixture, shaking off any excess. Dip it next into the beaten eggs, then coat it thoroughly with the panko and Pecorino mixture, pressing lightly to adhere.
- Air Fry the Arancini: Lightly coat your air fryer basket with olive oil cooking spray. Arrange half of the coated arancini balls in a single layer in the basket. Spray their tops lightly with cooking spray. Air fry at 400 degrees Fahrenheit for about 15 minutes, turning the balls halfway through cooking until they are golden brown and crispy. Repeat this process with the remaining balls.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle with additional Pecorino Romano and freshly ground black pepper. Serve immediately with sides of marinara and pesto sauces for dipping.
Notes
- Using leftover risotto that is chilled and firm makes it easier to shape the arancini.
- Substitute mozzarella sticks with small mozzarella balls (bocconcini) if preferred.
- Spraying the arancini lightly with olive oil cooking spray before air frying helps achieve a crisp and golden crust.
- Make sure to thoroughly cover each ball in the coating layers to prevent cheese leakage during cooking.
- Serve immediately for the best texture; arancini can become soggy if left to sit too long.
- If you don't have an air fryer, these can be baked in a preheated oven at 400 degrees Fahrenheit on a greased baking sheet for about 20-25 minutes or until golden and crispy.
Nutrition
- Serving Size: 1 arancini
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 30 mg




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