Arancini in the Air Fryer
Arancini in the air fryer turn cold leftover risotto into crisp, golden rice balls with a center of melted mozzarella, in about 12 minutes and with no deep frying. The hot air dries the panko crust while the inside stays creamy. This page covers air fryer arancini made from leftover risotto or from scratch, how to keep the balls from splitting, and times for frozen and reheated arancini.
- Temperature
- 375°F190 °C
- Total time
- 1:02hrs
- Prep time
- 20min
- Servings
- 4
- Per serving
- 290kcal
Why the air fryer works for arancini
Arancini are traditionally deep-fried so that the crust crisps in a few minutes before the mozzarella melts out. The air fryer does the same with moving hot air and a light coat of oil spray. The panko dries and browns evenly, the cold rice warms through, and the cheese in the middle melts. You save a pot of oil and the mess.
The key is the rice. Risotto that has been chilled overnight is firm and sticky, so it holds a ball, while warm or loose risotto falls apart. A dry crumb coating is also required, as wet batter runs through the basket, which is why arancini are always breaded. Try them with garlic bread or alongside meatballs for an Italian dinner.
How to make arancini in the air fryer
Tap a time to start a timer.
- Mix the rice In a bowl, stir the cold risotto with the Parmesan and 1 egg. The rice should hold together when pressed. If it is loose, add 1 tbsp more Parmesan or 1 tbsp panko.
- Fill and shape Scoop about ¼ cup of rice into a damp hand, flatten it, press a cube of mozzarella into the center and close the rice around it. Roll into a smooth ball about the size of a golf ball. Make 8.
- Chill Place the balls on a plate and refrigerate for . Cold balls keep their shape and do not split in the basket.
- Bread Beat the second egg in a shallow bowl. Roll each ball in the flour, then the egg, then the panko, pressing the crumbs on firmly. Spray all sides with cooking spray.
- Cook Heat the air fryer to 375 °F for . Place the balls in a single layer with a little space around each. Cook for , turning them gently after , until deep golden.
- Serve Let the arancini rest for , as the cheese is very hot. Serve with the warm marinara sauce for dipping.
Times and temperatures
| Arancini | Temperature | Time |
|---|---|---|
| Golf-ball-size, homemadeTurn after 6 min | 375 °F (190 °C) | 10–12 min |
| Large, baseball-size | 375 °F (190 °C) | 15–18 min |
| Mini, 1 inch | 375 °F (190 °C) | 7–8 min |
| Frozen, store-bought | 380 °F (190 °C) | 10–12 min |
| Reheating leftovers | 350 °F (180 °C) | 4–6 min |
Times are a guide and depend on the size and wattage of your air fryer. See also air fryer cooking times for all foods.
Tips
- Start with cold risotto. Chill leftover risotto for at least 8 hours. Its starch sets and makes it easy to shape.
- Keep the balls the same size. An ice cream scoop gives even balls that cook at the same speed.
- Do not skip the chill. Thirty minutes in the refrigerator, or 15 in the freezer, helps the crust stay intact.
Arancini with meat
The classic Sicilian filling is a small spoon of ragù with peas and mozzarella. Cook the filling and let it cool completely, then press about 1 tbsp into each ball instead of the cheese cube. Because ground meat is involved, check that the center reaches 165 °F. Bigger balls need 15–18 minutes at 375 °F.
What to serve with arancini
Serve arancini as an appetizer or game day snack with warm marinara, or as a light dinner with a green salad. They go well with mushrooms or zucchini cooked in the air fryer. A lemon-garlic aioli is another good dip.
Storing and reheating
Cooked arancini keep for 3 days in a sealed container in the refrigerator, and uncooked breaded balls freeze for 2 months. Reheat cooked ones at 350 °F for 4–6 minutes. Cook breaded frozen balls from frozen at 380 °F for 12–14 minutes.
Variations
- Peas and ham: Stir ¼ cup cooked peas and chopped ham into the rice before shaping.
- Spinach and ricotta: Replace the mozzarella with a teaspoon of ricotta and a few spinach leaves.
- Vegan: Use dairy-free risotto, plant-based cheese and a flaxseed egg for the coating (not the same texture).
If it does not turn out right
- The arancini split open
- The rice was too warm or too loose, or the shell was thin. Use cold risotto, chill the balls for at least 30 minutes and bread them twice if the crumbs look patchy.
- The coating is pale or soft
- The crumbs were not sprayed. Mist all sides with oil and do not crowd the basket. A hot basket from the first minute helps.
- The cheese leaked out
- The filling reached the surface. Make sure the mozzarella cube sits in the center and the rice is at least ½ inch thick all around.
Questions and answers
How long do you cook arancini in the air fryer?
10–12 minutes at 375 °F for golf-ball-size homemade arancini, turned halfway. Large ones, the size of a baseball, take 15–18 minutes, and mini ones 7–8 minutes.
Can you cook frozen arancini in the air fryer?
Yes. Cook frozen, store-bought arancini at 380 °F for 10–12 minutes, turning once. Do not thaw them. Check that the center is hot.
How do you reheat arancini in the air fryer?
At 350 °F for 4–6 minutes, which crisps the crust again. A microwave makes the coating soft.
Can I make arancini with leftover rice instead of risotto?
Yes, but plain rice is less sticky. Mix 2 cups of cooked short-grain rice with an egg, ½ cup Parmesan and 2 tbsp panko so the balls hold together.
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