Arancini — Italian Rice Balls – Gluten-free version

👨‍🍳 Method

For the Crispy Coating

1. 1
   Spread the gluten-free flour blend on a flat plate.

   💡The gluten-free flour blend dries the surface, the egg sticks to it and holds whatever comes next. Without the gluten-free flour blend, the coating tends to peel off during frying.
2. 2
   Beat the eggs in a wide bowl.

   Bowl

   💡Work with one "dry" hand for the dry coating and one "wet" hand for the egg, so your fingers don't get caked in layers of coating.
3. 3
   Spread the crumbs on another flat plate.

To assemble

1. 4
   In a bowl, mix the rice with the Parmesan, eggs, nutmeg, salt and black pepper.

   Bowl
2. 5
   With wet hands, take tbsp of the mixture, place a mozzarella cube in the center, close the rice around it and roll into a ball.
3. 6
   Pass each ball through the coating stations in order, until well coated on all sides.
4. 7
   Heat the oil' in a deep pot' to 175°C (345°F) and fry the balls in batches for about 3–4 minutes, until golden. Transfer to paper towels.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for fryingPaper towels

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
5. 8
   Serve hot with tomato sauce.