Description
These Air Fryer Cacio E Pepe Arancini are crispy, cheesy risotto balls filled with gooey mozzarella and seasoned with Pecorino Romano and black pepper. Perfect as a savory appetizer or snack, they are air fried to golden perfection and served with marinara and pesto for dipping.
Ingredients
Scale
Arancini
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
- 1/2 cup all-purpose flour (60 g)
- 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
- Shape Risotto Balls: Using a 2-tablespoon cookie scoop, portion the cooked risotto into 24 balls on a parchment-lined baking sheet. Create an indent in the center of each ball, place a piece of mozzarella cheese in the indent, and then mold the risotto tightly around the cheese to completely enclose it, forming a firm ball.
- Prepare Coating Stations: In a shallow dish, mix the flour and garlic powder (if using) and season with salt and pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, combine the panko bread crumbs and shredded Pecorino Romano, seasoning with freshly ground black pepper.
- Coat Arancini: One at a time, roll each risotto ball in the seasoned flour, shaking off excess. Dip it into the beaten eggs, then coat thoroughly with the panko and Pecorino mixture.
- Air Fry First Batch: Spray the air fryer basket with olive oil cooking spray. Arrange half of the coated arancini balls in the basket, ensuring they are not touching. Spray the tops lightly with cooking spray. Air fry at 400 degrees Fahrenheit for about 15 minutes, turning halfway through cooking until golden brown and crispy.
- Air Fry Second Batch: Repeat the process with the remaining arancini balls, spraying the basket and tops with cooking spray, and air frying at 400 degrees Fahrenheit for 15 minutes, turning once.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle additional Pecorino Romano cheese and freshly ground black pepper over the top. Serve warm with marinara and pesto sauces for dipping.
Notes
- Use cold leftover risotto for best shaping results; fresh risotto is often too soft.
- For a spicier version, add crushed red pepper flakes to the panko mixture.
- If you do not have an air fryer, these arancini can be deep-fried in vegetable oil at 350°F until golden brown.
- To make this recipe gluten free, substitute the all-purpose flour and panko with gluten-free alternatives.
- Make sure to seal the mozzarella completely inside the arancini to prevent cheese from leaking out while cooking.
Nutrition
- Serving Size: 1 piece
- Calories: 110 kcal
- Sugar: 0.5 g
- Sodium: 250 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 0.5 g
- Protein: 5 g
- Cholesterol: 40 mg
