Description
Crispy on the outside and gooey on the inside, these Air Fryer Cacio E Pepe Arancini are irresistible risotto balls stuffed with mozzarella cheese, coated in a crunchy pecorino-panko crust, and perfectly air fried. Served with marinara and pesto sauces, they make a delicious appetizer or snack that's quick to prepare and packed with classic Italian flavors.
Ingredients
Scale
Arancini Balls
- 4 cups leftover cooked risotto
- 4 mozzarella string cheese sticks, each cut into 6 pieces crosswise
Coating
- 1/2 cup (60 g) all-purpose flour
- 1 tsp garlic powder (optional)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 large eggs
- 1 cup panko bread crumbs
- 1/2 cup shredded Pecorino Romano, plus more for serving
Other
- Olive oil cooking spray
- Store-bought or homemade marinara sauce, for serving
- Pesto sauce, for serving
Instructions
- Form arancini balls: Using a 2-tablespoon cookie scoop, scoop the cooked risotto into 24 equal portions and place them on a parchment-lined baking sheet. Make an indent in the center of each portion and insert a piece of mozzarella into the indentation. Carefully mold the risotto around the cheese, forming tight balls that completely encase the mozzarella.
- Prepare coating stations: In a shallow dish, whisk together the flour, garlic powder if using, kosher salt, and freshly ground black pepper. In a second shallow dish, beat the eggs until blended. In a third shallow dish, combine the panko bread crumbs with shredded Pecorino Romano and freshly ground black pepper to taste.
- Coat the arancini: Working one at a time, roll each risotto ball in the seasoned flour, shaking off any excess. Dip it into the beaten eggs, then roll it thoroughly in the panko-pecorino mixture, pressing lightly to adhere the coating well.
- Air fry the arancini: Preheat the air fryer to 400 degrees Fahrenheit. Spray the air-fryer basket lightly with olive oil cooking spray. Arrange half of the coated arancini balls in a single layer inside the basket. Spray the tops with cooking spray as well. Cook for about 15 minutes, turning the balls halfway through, until they are golden brown and crispy. Repeat the process with the remaining arancini balls.
- Serve: Transfer the cooked arancini to a platter. Sprinkle with additional Pecorino Romano cheese and freshly ground black pepper. Serve warm with marinara and pesto sauces on the side for dipping.
Notes
- Use leftover risotto that's well chilled for easier shaping of the arancini balls.
- If you don't have pecorino Romano, Parmesan cheese can be used as a substitute in the coating.
- For a spicier twist, add a pinch of red pepper flakes to the flour or panko mixture.
- Ensure the mozzarella pieces are fully encased to prevent leaking during cooking.
- Keep an eye on cooking times as air fryer models vary; the arancini should be golden and crisp.
Nutrition
- Serving Size: 1 arancini ball
- Calories: 120 kcal
- Sugar: 0.5 g
- Sodium: 220 mg
- Fat: 5 g
- Saturated Fat: 2.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 40 mg
