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

Serve the arancini and flowers with lemon wedges.

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.

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

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.

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