Arancini with Deep-Fried Courgette Flowers

Moreish fried risotto balls mixed with ham and parmesan, served alongside crisp batter-coated courgette flowers and lemon wedges.

Italian Appetiser Fried Risotto Party Food Arancini

Estimated Nutrition

Calories

605.1

kcal / serving

2420.2 kcal total

Carbs

59g

per serving

235.8 g total

Fat

32.6g

per serving

130.5 g total

Protein

17.1g

per serving

68.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

Cornflour

Dairy

tbsp

Parmesan

grated

piece

Egg

free-range, lightly beaten

Fruits

piece

Lemon

cut into wedges for garnish

GrainsCereals

300

Risotto

leftover, chilled and cooked

Plain Flour

Breadcrumb

fresh

Liquids

125

Sparking Water

Meat

Serrano Ham

chopped; alternatively use Parma ham

OilsFats

500

Vegetable Oil

for deep-frying

Vegetables

piece

Courgette Flowers

Method

Heat the oil in a deep-fat fryer or heavy saucepan to 190°C.

Mix the ham and parmesan into the cold risotto and roll into golf-ball sized spheres.

Coast each ball in 40g of flour, dip in beaten egg, then coat in breadcrumbs.

Fry the arancini in batches for 3 minutes until golden and drain on kitchen paper.

Whisk cornflour, remaining 50g of flour, and sparkling water to create a batter.

Dip courgette flowers in batter and fry for 2 minutes until crisp.

Serve the arancini and flowers with lemon wedges.