Arancini are delicious, crispy, deep fried Sicilian balls of rice. They have a meat sauce and mozzarella cheese filling and crunchy breadcrumb coating. Similar Italian rice balls are called Supplì in Rome and the nearby region
Generally they make risotto then from that they made this rice balls
Well I was too lazy to make risotto because it take so much time , then I had an idea , I made some kichdri the other day and I have some leftover and why not use that so here you go friends kichdri arancini a indian Italian fushion dish , and honestly it turned out quite well
2 cups of leftover kichdri make sure it’s dry not the runny one I added some cauliflower and potato on my kichdri so I kind of mash all together (I had about six medium size arancini out of it )
2 eggs, beaten
Place some kichdri in your hand and flatten it into your cupped hand, but don’t make it too thin, or the filling will ooze out.
Place a piece of mozzarella, in the middle
Next, close the kichdri around the filling and shape into a ball.
If you’d like to make conical shapes, flatten the bottom of the ball, and make the top more pointed.
Now, roll the shaped kichdri arancini in flour, then roll them in the beaten egg, and finally the breadcrumbs. Set aside until all of the kichdri has been used.
Heat some oil in a deep fryer, pot or wok until it is very hot.
Add the kichdri arancini, and cook quickly, turning often so they don’t brown too much on one side. Serve immediately so the cheese still will melt in the center.
If you want to keep it vegetarian then substitute the egg with flour ..
If you need kichri recipe dm me 😊