Pumpkin and mozzarella arancini are delicious, golden-brown rice balls stuffed with creamy cheese and savory pumpkin. This Italian-inspired dish is a delightful appetizer or a hearty snack that can bring a touch of gourmet to any meal. Combining rich flavors and a crunchy exterior, these arancini are sure to become a household favorite.
- Use chilled, cooked rice for the best texture and easier shaping.
- When forming the arancini, wet your hands slightly to prevent the mixture from sticking.
- Ensure the oil is at the right temperature (around 350°F or 175°C) before frying to achieve a crispy exterior without an oily taste.
- Try not to overcrowd the frying pot to maintain a consistent oil temperature.
- Drain the fried arancini on paper towels to remove excess oil and keep them crisp.
Pumpkin and mozzarella arancini are a treat that bring together the creamy taste of mozzarella and the sweet, earthy tones of pumpkin in a crunchy, golden-brown coating. Perfect for any occasion, these delightful rice balls are sure to impress guests and satisfy your taste buds. Happy cooking!
Nutrition Facts | |
---|---|
Serving Size | 80 grams |
Energy | |
Calories 140kcal | 7% |
Protein | |
Protein 4.88g | 3% |
Carbohydrates | |
Carbohydrates 24g | 7% |
Fiber 0.91g | 2% |
Sugar 1.20g | 1% |
Fat | |
Fat 3.53g | 4% |
Saturated 1.05g | 4% |
Cholesterol 33mg | - |
Vitamins | |
Vitamin A 44ug | 5% |
Choline 30mg | 6% |
Vitamin B1 0.19mg | 16% |
Vitamin B2 0.11mg | 8% |
Vitamin B3 1.31mg | 8% |
Vitamin B6 0.06mg | 4% |
Vitamin B9 45ug | 11% |
Vitamin B12 0.14ug | 6% |
Vitamin C 1.02mg | 1% |
Vitamin E 0.21mg | 1% |
Vitamin K 0.97ug | 1% |
Minerals | |
Calcium, Ca 55mg | 4% |
Copper, Cu 0.08mg | 9% |
Iron, Fe 1.23mg | 11% |
Magnesium, Mg 13mg | 3% |
Phosphorus, P 80mg | 6% |
Potassium, K 100mg | 3% |
Selenium, Se 8ug | 15% |
Sodium, Na 220mg | 14% |
Zinc, Zn 0.59mg | 5% |
Water | |
Water 45g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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