Arancini (Eggless). Add the risotto rice and let cook for a minute before adding the white wine, keep stirring until the wine has been absorbed. Arancini (meaning little oranges because of the colour) are typically made from leftover risotto. If you make too much rice, or the risotto is too soft, turning the rice into arancini is the answer!

In a non-stick frying pan, heat the olive oil on medium high heat. Add chopped garlic and onion and cook until golden brown. Transfer to a double layer of kitchen paper to drain. You can have Arancini (Eggless) using 10 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Arancini (Eggless)

You need 2 cups of white rice (cooked and cooled).
It's 1/2 cup of grated Parmesan cheese.
Prepare 4 of small cubes fresh mozzarella.
Prepare 1/2 teaspoon of freshly pounded black pepper.
You need 1 cup of bread crumbs.
It's 2 tablespoons of cornflour.
It's 2 cups of Oil for frying.
It's 1/5 tsp of salt (optional).
Prepare 1 tablespoon of Tomato or marinara sauce for serving.
Prepare 1 teaspoon of chopped coriander leaves.

Delicious served with fried capers, fresh oregano and basil leaves, grated Parmesan and the punchy arrabbiata sauce for dunking. Arancini is an Italian dish consisting of rice balls stuffed with cheese, coated in bread crumbs, and deep fried. The result is a crispy, savory ball of goodness with a cheesy center, perfect for dipping into marinara sauce. Millet Arancini Kebab Recipe with step by step photos.

Arancini (Eggless) instructions

Heat oil in a large heavy-bottomed pan at medium heat.
Make a slurry by mixing cornflour and 4 tablespoons water..
Cut the cheese cubes into halves.
Combine the rice, black pepper, salt, coriander leaves and Parmesan cheese in a medium bowl and use your hands to thoroughly combine the mixture into a soft dough..
Form each arancini by taking a small portion of the mixture, and stuffing one cube of mozzarella inside each ball..
Seal the balls carefully and tightly, and repeat the process to prepare more arancini..
Dip each arancini in the cornflour slurry and then in the breadcrumbs, shaking off any excess..
Now add 2 or 3 of the arancini to the hot oil at a time and fry them until golden brown and crisp from all sides..
Take them out on a plate lined with absorbent paper, with the help of a slotted spoon..
Fry all the arancini in a similar way.
Serve the arancini hot with tomato sauce or warm marinara sauce..

A delicious, eggless, fusion starter or appetiser combining the Italian Arancini balls and the Indian Kebab using millets. These millet kebabs will make a great party starter, pack in kids lunch box and no one will know these are made with millets unless you tell them. Arancini balls are an easy finger food for parties and bring a plate events. These deep-fried tasty morsels are also stuffed with oozy mozzarella. Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft.