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
Scale
Arancini
- 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, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 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
