Arancini balls are an Italian staple, associated with the gorgeous Sicilian region of Italy. Traditionally stuffed riced balls with cheese or tomoto ragu in the middle, covered in breadcrumbs and deep fried.When I was in Italy in July, we feasted on these little numbers in many restaurants.
I thought that I would make a slightly healthier version. Using cauliflower rice as the “rice” sundried tomatoes, fresh basil leaves, turmeric and parmesan. I baked these instead of fry them and the results were outstanding. Serve these little numbers wither by themselves, or for a starter with a spicy chipotle yoghurt dip (recipe here), or with homemade tomato ragu sauce for a main (try this recipe without the eggs).
Makes 12-13 Golfball Size Balls
3 Cups Cauliflower Rice (grate florets from 1 medium size cauliflower)
3 Cloves Garlic
1 Organic Egg
2 Thumbs Fresh Turmeric, skin off
1/2 Cup Sundried Tomato
1/2 Cup Fresh Basil Leaves
1/2 Cup Parmesan Cheese
1/2 Cup Bread Crumbs
1 Tbsp Sea Salt and Pepper
For the coating:
2 Tbsp Bread Crumbs
3 Tbsp Parmesan Cheese
1 Tbsp Sea Salt
- Pre-heat oven to 180c. Make the cauliflower rice first, Grate either using a grater option on food processor or manually half a cauliflower to form the “rice”. Squeeze out excess water by tipping “rice” into clean tea towel and ring out excess water as much as you can, muscles might be handy!
- Pop “rice” into food processor again with blade, add egg, parmesan, basil, sun-dried tomatoes, garlic, turmeric, bread crumbs and a good pinch of sea salt and pepper.
- Blitz together until all ingredients are sliced and diced and are firm enough to roll into balls.
- Lay out your coating of bread crumbs, parmesan and sea salt on a large plate or board. Roll your arancini into golf size balls followed by a roll in your coating. Pop them on a lined baking tray.
- When all rolled and coated pop in the oven for 30 minutes. Until crunchy on the outside but not too overcooked on the inside.