Prepare Italian pumpkin arancini balls at home with this recipe
Originating from Italy, arancini are crispy rice balls traditionally filled with ragu, mozzarella and peas. Our vegetarian version introduces a delightful pumpkin twist, making it eggless and meat-free. These Italian pumpkin arancini balls blend pumpkin's sweetness with creamy risotto rice, coated in breadcrumbs for the perfect crunch. They are ideal as appetizers or a unique side dish. Let's start cooking.
Gather the following ingredients
To make these vegetarian arancini balls, you'll need one cup of Arborio rice, two cups of vegetable broth, one cup of pumpkin puree (not pie filling), one-half cup of grated Parmesan cheese (ensure it's vegetarian), one teaspoon of dried sage, salt and pepper to taste, one cup of all-purpose flour (for coating), two cups of breadcrumbs (for coating), and vegetable oil for frying.
Prepare the pumpkin risotto
Begin by cooking the Arborio rice in the vegetable broth according to package instructions until it's al dente. Once cooked, mix in the pumpkin puree, Parmesan cheese, dried sage, salt, and pepper. Spread this mixture onto a tray to cool down completely. This step is crucial as it solidifies the risotto, making it easier to handle when forming balls.
Forming the arancini balls
Once the pumpkin risotto mixture cools and firms, it's ready for shaping. Scoop portions about two tablespoons in size to form balls. If the mixture is sticky, making it hard to shape smoothly, a trick is to lightly wet your hands. This prevents sticking and helps create smooth, even arancini balls, preparing them perfectly for the next preparation step.
Coating process
Prepare three bowls - one with flour, another with water for an eggless recipe, and the last with breadcrumbs. Roll each arancini ball first in flour, then dip it briefly in water. After this, thoroughly coat it in breadcrumbs. This triple-coating process ensures a crispy exterior upon frying, achieving the perfect texture for these vegetarian delights.
Frying to perfection
Heat oil in a deep fryer or pan to 350 degrees Fahrenheit. Fry arancini balls in batches until golden, about four minutes each. Remove with a slotted spoon to paper towels to drain excess oil. Serve warm. These vegetarian Italian Pumpkin Arancini Balls are perfect for gatherings, offering a unique appetizer or snack that's sure to impress everyone.
