Air Fryer Cacio E Pepe Arancini Recipe
Crispy on the outside and gooey on the inside, these Air Fryer Cacio E Pepe Arancini are a delightful twist on the classic Italian risotto balls. Stuffed with melted mozzarella and coated in a Pecorino Romano and panko crust, they are lightly air-fried to perfection, making a delicious appetizer or snack served alongside tangy marinara and fresh pesto.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 24 arancini 1x
- Category: Appetizer
- Method: Air Frying
- Cuisine: Italian
Ingredients
Scale
For the Arancini
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
- 1/2 cup (60 g) all-purpose flour
- 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 cheese, plus more for serving
- Olive oil cooking spray
For Serving
- Store-bought or homemade marinara sauce
- Store-bought or homemade pesto
Instructions
- Shape the Risotto Balls: Using a 2-tablespoon cookie scoop, portion the leftover risotto into 24 small balls on a parchment-lined baking sheet. Create an indent in the center of each ball, place a piece of mozzarella into the indent, then carefully mold the risotto tightly around the cheese to fully enclose it.
- Prepare Breading Stations: In one shallow dish, whisk together all-purpose flour, garlic powder if using, and season with kosher salt and freshly ground black pepper. In another shallow dish, beat the eggs lightly. In a third shallow dish, combine the panko bread crumbs with the shredded Pecorino Romano and season with freshly ground black pepper.
- Coat the Risotto Balls: One at a time, roll each risotto ball in the seasoned flour mixture, shaking off any excess. Then dip them into the beaten eggs, followed by the panko-Pecorino mixture, ensuring they are fully coated.
- Air Fry the Arancini: Spray the basket of your air fryer generously with olive oil cooking spray. Arrange half of the coated risotto balls in the basket in a single layer and lightly spray the tops with cooking spray. Air fry at 400°F (200°C) for about 15 minutes, turning halfway through, until the arancini are golden brown and crispy. Repeat the process for the remaining balls.
- Serve: Transfer the cooked arancini to a serving platter. Sprinkle with extra Pecorino Romano cheese and fresh black pepper. Serve warm with marinara sauce and pesto on the side for dipping.
Notes
- Using day-old or leftover risotto helps the arancini hold their shape better.
- You can substitute mozzarella string cheese with fresh mozzarella balls cut into small pieces.
- Ensure the mozzarella is fully enclosed to avoid cheese leakage during air frying.
- For extra crispiness, lightly spray the arancini with olive oil before air frying.
- These arancini can be reheated in the air fryer for a few minutes to regain crispiness.
Keywords: arancini, cacio e pepe, air fryer recipes, Italian appetizers, risotto balls, mozzarella, crispy snacks
