Tomato Basil Arancini from Love Your Leftovers by Nick Evans
Arancini, stuffed and fried rice balls, are traditionally made with leftover risotto, but there’s no rule I’ve read that says you have to make them with risotto. I make them with all kinds of...
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Ingredients
- ½ cup sun-dried tomatoes from oil (about a 7-ounce jar)
- 3 cups cooked rice (medium grain works well)
- 1 cup lightly packed minced fresh basil
- ½ teaspoon kosher salt
- 1 teaspoon red pepper flakes
- 1 tablespoon oil from sun-dried tomatoes
- 2 quarts vegetable or canola oil for frying
- 1½ cups bread crumbs
- 3 large eggs, whisked
- 1 teaspoon each salt and pepper
- 1 cup all-purpose flour
- 3-4 ounces manchego or other semi-hard cheese
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