I have always been one to love Arancini balls! Some restaurants make them mini and some are rather large. If you aren’t familiar with arancini balls, they come in a variety of flavors and variations! Arancini is a stuffed rice ball with a fried bread crumb topping.
This year for my families thanksgiving gathering, I thought an arancini ball with a mexican twist would be a fun, tasty one to try! I was so excited to find this recipe, especially along with the Avocado Cilantro Dipping Sauce. Such a good side to dunk in!
Inside of the balls were rice, jalepenos chopped, hot sauce, garlic powder, chili powder and cheeses. I know what you may be thinking, wow those must’ve turned out HOT and spicy! Well, not as bad as you may think! Once it all was mixed together and cooked along with the cool dipping sauce the hot flavor was just enough! My family and friends all loved it and these were literally gone in a second! I wish I had more leftover 🙂
- 2 cups Cooked Rice
- 2 teaspoons Hot Sauce
- 2 teaspoons Garlic Powder
- 1 teaspoon Red Chile Powder
- 8 ounces Shredded Mexican Cheese
- 1 Jalapeño, Seeded and diced
- 1 1/2 cups Bread Crumbs
- 3 Eggs, Lightly beaten
- For the Avocado Dipping Sauce:
- 2 Avocados
- 1/2 cup Fresh Cilantro Leaves
- 3/4 cup Sour Cream
- 1/2 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1/2 teaspoon Garlic Powder
- 1 tablespoon Lime Juice
- pinch of Cayenne Pepper
- In a large bowl, stir together the rice, hot sauce, garlic powder, chile powder, cheese, and jalapeño.
- Place this in refrigerator for 30 min to chill.
- While the rice is chilling, create the avocado cilantro dipping sauce.
- Add the avocados, cilantro, sour cream, salt, pepper, garlic powder, lime juice, and cayenne to a food processor or blender and puree until smooth.
- Refrigerate until ready to serve.
- Prepare to make the arancini balls by setting out 2 bowls.
- In one bowl, add eggs and lightly beat them.
- In the second bowl, add the breadcrumbs.
- Heat up enough oil for frying in a heavy bottom pan (my oil was about 2” to 3” deep).
- Heat your oil to 375°F, or, if you don't have a thermometer, once the oil begins to shimmer, drop in a test couple grains of cooled rice — if they start to sizzle, the oil is ready!
- Form balls of rice in your hands, packing them tightly. About 1 1/2 to 2 inches thick.
- Dip each ball of rice into the breadcrumbs, then the egg, then the breadcrumbs again before carefully adding to the hot oil.
- Fry until golden brown, approximately 2 minutes, remove from oil and set on paper towels to drain. Repeat in batches of 3-4, making sure you do not overcrowd the pan.
- Serve warm with avocado cilantro dipping sauce.
- Garnish with some cilantro leaves & queso fresco cheese!! Yum!
Recipe Source: http://www.foodfanatic.com