Arancini (Rice Fritters) with Mozzarella and Ham

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Arancini (Rice Fritters) with Mozzarella and Ham
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Health Score:
62 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 10 min.
Preparation
Calories:
689
calories
Calories

Nutritional values

1 each contains
(Percentage of daily recommendation)
Calorie689 cal.(33 %)
Protein23 g(23 %)
Fat33 g(28 %)
Carbohydrates76 g(51 %)
Sugar added0 g(0 %)
Roughage2.7 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D1.4 μg(7 %)
Vitamin E7.9 mg(66 %)
Vitamin K5.2 μg(9 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.4 mg(36 %)
Niacin9.9 mg(83 %)
Vitamin B₆0.4 mg(29 %)
Folate59 μg(20 %)
Pantothenic acid2.3 mg(38 %)
Biotin22.5 μg(50 %)
Vitamin B₁₂1.6 μg(53 %)
Vitamin C0 mg(0 %)
Potassium407 mg(10 %)
Calcium161 mg(16 %)
Magnesium101 mg(34 %)
Iron3.6 mg(24 %)
Iodine20 μg(10 %)
Zinc3.3 mg(41 %)
Saturated fatty acids12.8 g
Uric acid119 mg
Cholesterol211 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
300 grams short grain rice (arborio or vialone)
salt
50 grams butter
1 pinch Saffron
30 grams freshly grated Parmesan
3 eggs
1 scoop Mozzarella ( about 125 g)
50 grams Prosciutto
freshly ground peppers
vegetable oil (for frying)
50 grams Pastry flour
50 grams breadcrumbs
How healthy are the main ingredients?
MozzarellaParmesansaltegg

Preparation steps

1.

Bring salted water to a boil. Add the rice and the saffron and cook for about 15 minutes, drain and cool slightly. Add the butter, parmesan cheese and 1 egg, season with salt and pepper and mix everything together.

2.

Drain the fresh mozzarella and cut into very small pieces. Cut the prosciutto into very small cubes and mix in with the mozzarella.

3.

Form the rice mixture into 4-5 cm (1 1/2-2 inch) balls. With your finger make a depression in the middle of each rice ball then fill each hole with 1 teaspoon of the mozzarella and ham mixture, cover the hole with rice and carefully form into balls again.

4.

Heat the oil in a pot or in a deep fryer to around 170°C (about 340°F). Whisk the remaining eggs. Coat the rice balls in flour, dip each in the egg and then coat with the breadcrumbs.

5.

Fry the rice balls in hot oil until golden brown and crispy, remove and allow to dry briefly on a paper towel. Serve hot.