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Corny Vegan Arancini - Fried Risotto Balls
Prep Time
15 mins
Cook Time
3 mins
 

Turn leftover risotto into the best snake or appetizer of all time. These particular arancini are coated in a savory corn flake breading that takes the corny-ness of these fried risotto balls over the top.

Course: Appetizer, Snack
Cuisine: Italian
Servings: 18 arancini
Author: Michael Monson
Ingredients
  • 1 batch “6 Minute Sweet Corn Risotto” refrigerated overnight
  • 1 quart canola oil - for deep frying
For the Cornflake Coating
  • 4 cups cornflakes
  • ¼ cup nutritional yeast
  • 2 teaspoons salt
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ½ teaspoon Black pepper
  • 1 teaspoon olive oil
For dredging
  • 1 cup all purpose flour
  • ½ cup chickpea flour
  • ½ cup water or broth.
Instructions
  1. For best results, cook your “6 Minute Sweet Corn Risotto” a day ahead so that it can firm-up in the refrigerator overnight.
To make the Cornflake Coating:
  1. Add all of the coating ingredients to a food processor, and blend until it reaches the consistency of coarse sand.
To roll, dredge, and coat:
  1. Using a ¼ cup cookie or ice cream scoop, divide your chilled and firmed risotto into 18 to 20 mounds. To make things easier, place the mounds on a lined baking sheet. Set aside.
  2. Set up 3 rimmed plates or shallow bowls. In one, add the all purpose flour. In another, add the chickpea flour and water -- mixing them until there are no lumps remaining. In the third dish, add the Cornflake Coating.
  3. One at a time, roll each mound of risotto in the flour, and then roll it in your hands to form a ball. Return each floured ball to the baking sheet, and continue until all of the balls are formed and coated in flour.
  4. Working in batches of 3 to 4, roll each ball into the chickpea flour and water mixture, and then place them directly into the Cornflake Coating. Carefully roll each ball in the coating, and then lightly roll each coated ball between your hands to help the coating stick. Continue until all of the balls are coated.
  5. Store in a sealed container, and refrigerate (for up to 3 days) or freeze (for up to a month) until you are ready to fry them.
To fry:
  1. Fill your deep fryer or dutch oven with about 2 inches of oil. Preheat the oil to 350 F. Depending on the size of your fryer or pot, you’ll have to work in batches to fry all of the arancini. Cook them for about 5 minutes, until they are a deep golden brown, bordering on “orange” as their namesake would suggest.
  2. Remove fried arancini to a paper towel lined plate, and lightly sprinkle with kosher salt. Serve immediately.