Broad bean and feta arancini balls
Discover the delicious fusion of flavors in our Broad Bean and Feta Arancini Balls! These crispy, golden rice balls are filled with creamy feta, nutty pine nuts, and fresh basil, making for a perfect appetizer or tasty snack. Easy to make with simple ingredients like rice, parmesan, and black pepper, they're sure to impress at any meal. Enjoy the rich taste and crunchy texture that's bound to become a favorite!
- 18 Apr 2024
- Cook time 35 min
- Prep time 40 min
- 6 Servings
- 11 Ingredients
Broad bean and feta arancini balls are a delicious and unique twist on traditional arancini. These savory bites are perfect as an appetizer, snack, or even a main course. The combination of broad beans, feta cheese, and pine nuts provides a delightful contrast in texture and flavor, while the crispy exterior adds a satisfying crunch. Impress your family and friends with this delightful recipe that's sure to become a favorite.
Ingredients:
Instructions:
- In a medium-sized pot, bring 2 cups of water to a boil. Add 2 cups of white rice, reduce the heat to low, cover, and simmer for about 15-20 minutes or until the water is absorbed and the rice is tender. Let the rice cool down to room temperature.
- While the rice is cooling, cook the broad beans. Boil them in salted water for about 5 minutes until tender. Drain and let them cool, then roughly chop them.
- In a large mixing bowl, combine the chopped broad beans, 1/3 cup feta cheese, 1/3 cup pine nuts, and 1 tbsp chopped basil.
- In another large bowl, mix the cooled rice with 2 beaten eggs, 1/3 cup grated Parmesan cheese, and 1 tsp black pepper.
- Wet your hands to prevent the rice from sticking. Take a small handful of the rice mixture and flatten it in your palm. Place a small amount of the broad bean and feta filling in the center. Enclose the filling with the rice, forming a ball about the size of a golf ball. Repeat until all the rice mixture is used up.
- Place 2/3 cup of flour in a shallow bowl, and 1 cup of bread crumbs in another shallow bowl.
- Roll each arancini ball first in the flour, then dip it back into a beaten egg if needed to help the breadcrumbs adhere, and finally roll it in the bread crumbs, ensuring an even coating.
- Heat oil in a deep frying pan or use a deep fryer to 350°F (175°C). Carefully add a few arancini balls to the hot oil without overcrowding the pan.
- Fry until golden brown and crisp, turning occasionally to ensure even cooking, about 3-4 minutes per batch.
- Use a slotted spoon to transfer the fried arancini balls to a paper towel-lined plate to drain any excess oil.
- Serve the broad bean and feta arancini balls hot, as an appetizer or snack. They can be paired with a dipping sauce such as marinara or a simple yogurt sauce if desired.
Tips:
- Make sure to cook the rice until it is completely tender but not mushy.
- Let the rice cool slightly before mixing in the eggs, as this will help bind the mixture better.
- Blanch the broad beans and remove their skins for a smoother texture.
- When shaping the arancini balls, keep your hands slightly damp to prevent the mixture from sticking.
- Chill the formed arancini balls in the refrigerator for at least 30 minutes before frying to help them hold their shape.
- Fry the arancini balls in small batches to avoid overcrowding the pan and ensure even cooking.
Broad bean and feta arancini balls are a delightful treat that brings together an array of flavors and textures in each bite. By following these tips and instructions, you can create a dish that not only tastes amazing but also looks impressive. Serve them hot, with a dipping sauce of your choice, to enjoy these scrumptious arancini balls at their best!
| Nutrition Facts | |
|---|---|
| Serving Size | 280 grams |
| Energy | |
| Calories 580kcal | 23% |
| Protein | |
| Protein 20g | 13% |
| Carbohydrates | |
| Carbohydrates 99g | 27% |
| Fiber 5g | 14% |
| Sugar 2.33g | 2% |
| Fat | |
| Fat 13g | 16% |
| Saturated 3.71g | 12% |
| Cholesterol 80mg | - |
| Vitamins | |
| Vitamin A 60ug | 6% |
| Choline 90mg | 16% |
| Vitamin B1 0.74mg | 62% |
| Vitamin B2 0.36mg | 27% |
| Vitamin B3 5mg | 33% |
| Vitamin B6 0.27mg | 16% |
| Vitamin B9 270ug | 67% |
| Vitamin B12 0.50ug | 21% |
| Vitamin C 0.34mg | 0% |
| Vitamin E 1.16mg | 8% |
| Vitamin K 11ug | 9% |
| Minerals | |
| Calcium, Ca 190mg | 15% |
| Copper, Cu 0.50mg | 0% |
| Iron, Fe 6mg | 53% |
| Magnesium, Mg 80mg | 20% |
| Phosphorus, P 350mg | 28% |
| Potassium, K 370mg | 11% |
| Selenium, Se 27ug | 51% |
| Sodium, Na 360mg | 24% |
| Zinc, Zn 3.06mg | 28% |
| Water | |
| Water 150g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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