Easy Air Fryer Arancini

For the Breading:

• 1/2 cup all purpose flour
• 2 eggs, lightly beaten
• 2 tablespoons cornstarch
• 1-2 cups plain breadcrumbs
• 2 tablespoons Italian herb mix
• 2 tablespoons Parmigiano-Reggiano
• Kosher salt and black pepper, to taste

For the Rice Balls:

• 2 cups pre-cooked arborio rice (or leftover risotto)
• 1 small yellow onion, finely chopped
• 1/2 bell pepper, finely chopped
• 1/4 cup corn kernels
• 2 tablespoon fresh basil, finely chopped
• 1 teaspoon chili flakes
• 1 teaspoon garlic powder
• 4 oz mozzarella cheese, cut into 1 inch cubes
• Kosher salt and black pepper, to taste
• Spray cooking oil, for air frying
• Garnish: Parmigiano-Reggiano as required

Preparation

1. Preheat the air fryer to 400°F.
2. Prepare the crumbing station. In one mixing bowl, add the flour, add the eggs to the second, and in the third combine breadcrumbs, cornstarch, Parmigiano-Reggiano, Italian herbs, and salt pepper.
3. Mash the arancini ingredients (except for mozzarella) together thoroughly in a mixing bowl, then divide into 8 equal-sized balls (max 2-inch diameter). Take a 1-inch cube of mozzarella, place it into one rice ball, and then roll it into a sphere, ensuring the cheese is covered. Repeat the process with remaining rice balls.
4. Dip each rice ball into the flour, then into the egg wash, and then into the breadcrumb mixture. Make sure each ball is thoroughly covered, and there are no gaps. If you find it difficult, moisten your hands with water to help you smooth the ball’s outer coating.
5. Drizzle the basket of the air fryer with spray cooking oil. Place the arancini balls into the air fryer, lightly dust with spray oil, and cook at 400° for 6 minutes. Flip, then cook for another 6-8 minutes, or until each arancini is crispy and golden brown.
6. Remove the arancini from the basket. Sprinkle generously with salt and pepper, and Parmigiano-Reggiano if desired. Serve with the dipping sauce of your choice.