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Air Fryer Arancini

Crisp-shelled Sicilian rice balls with a molten cheese center — the classic arancini, breaded and air-fried instead of deep-fried, with far less oil.

Prep
30m
Cook
14m
Total
44m
Serves
4
Level
Medium
Temp
390°F
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AirFryerCookBook Team · Jun 3, 2026

Air Fryer Arancini
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Arancini are leftovers that grew up. The name means "little oranges," for the burnished color and round shape, and the dish was born of Sicilian thrift: yesterday's risotto, packed around a nugget of cheese or a spoon of ragù, breaded and fried until it turned the color of its namesake. You find them in rosticcerie and at street stalls all over Sicily, eaten out of hand, the shell giving way to a soft, savory inside and — if you've done it right — a stretch of molten mozzarella.

The deep fryer is, frankly, the traditional and ideal tool here: full submersion crisps the whole surface evenly and sets the crust fast enough to keep the cheese sealed inside. The air fryer's honest tradeoff is that you have to bread thoroughly and accept a slightly less uniform shell. What you gain is a genuinely crisp arancino with a fraction of the oil and none of the deep-fry cleanup — a real win for a party snack you can make a tray of without filling the kitchen with frying smell. The technique that matters most: oil the breadcrumbs first. Dry crumbs in moving air just sit there pale; pre-oiled crumbs go truly golden.

Bread them well and give them room to crisp on all sides — balls that touch trade their crunch for a soft spot where the cheese leaks out.

The Recipe

Air Fryer Arancini

44m · Serves 4 · Medium · Cosori 5.8qt

Free from Tree nuts · SoyContains Gluten · Dairy · EggAllergen info →

Ingredients

×9
  • 3 cupscooked risotto — cold — leftover is ideal
  • 1egg — beaten, mixed into the rice
  • 1/3 cupgrated Parmesan
  • 4 ozlow-moisture mozzarella — cut into 1/2-inch cubes
  • 1/2 cupall-purpose flour
  • 2eggs — beaten, for dredging
  • 1.5 cupsItalian breadcrumbs
  • 1/2 tspfine sea salt
  • 2 tbspolive oil — for the crumbs

Method

  1. 01

    Stir the beaten egg and Parmesan into the cold risotto. With damp hands, scoop golf-ball portions, press a cube of mozzarella into the center, and seal the rice around it into a tight ball. Chill 15 minutes so they hold.

  2. 02

    Toss the breadcrumbs with the olive oil until they look like damp sand — this is what browns them without a deep fry. Set up three bowls: flour, beaten egg, oiled crumbs.

  3. 03

    Dredge each ball in flour, then egg, then crumbs, pressing to coat completely with no bare patches (a gap is where the cheese escapes).

  4. 04

    Arrange in a single layer, not touching, and air fry at 390°F for 14 minutes, turning gently at 8, until deep golden and crisp all over. Rest 3 minutes — the center is lava straight out.

Nutrition · per serving

360 cal / 14g protein / 14g fat / 44g carbs

Estimated. Values vary by brand and portion.

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