Oh my gosh, let me tell you about my latest obsession – air fryer arancini balls! I’ve been making these crispy little bites for years, ever since my first trip to Italy where I fell head over heels for authentic arancini. But here’s the thing – deep frying at home? Messy. Time-consuming. Totally unnecessary when your air fryer works absolute magic on these golden risotto balls.
Last week, I made three batches in a row (don’t judge – they disappeared fast!) and perfected my method. These air fryer arancini balls give you that perfect crunchy exterior with a gooey, cheesy center – just like the street food in Sicily, but way easier. They’re my go-to appetizer when friends pop over unexpectedly, and trust me, nobody ever guesses they’re not fried!
Why You’ll Love These Air Fryer Arancini Balls
Oh, where do I even begin? These little golden nuggets are pure magic! First off, they give you that perfect crunch without the mess of deep frying—just wait until you hear that first crispy bite. They’re ridiculously easy to throw together, especially if you’ve got leftover risotto hanging around (which, let’s be honest, never happens in my house—I make extra just for these!).
And here’s the kicker—they cook in just 12 minutes in the air fryer. No babysitting a pot of oil, no greasy fingers. Plus, they’re naturally vegetarian-friendly (though I won’t tell if you sneak in some pancetta). Honestly, these air fryer arancini balls are the ultimate crowd-pleaser—warm, cheesy, and crispy all at once. You’re welcome.
Ingredients for Air Fryer Arancini Balls
Here’s what you’ll need to make these crispy little beauties—most of it’s probably already in your kitchen! The real magic happens when these simple ingredients come together. And remember, cold risotto is key—it holds its shape so much better when forming the balls. Trust me on this one!
- 2 cups cooked risotto (chilled overnight works best)
- 1/2 cup shredded mozzarella cheese (the good, melty kind!)
- 1/4 cup grated Parmesan (freshly grated makes all the difference)
- 1 large egg (room temperature blends easier)
- 1/2 cup Italian-style breadcrumbs (panko works too for extra crunch)
- 1/2 tsp salt (I use kosher)
- 1/4 tsp freshly ground black pepper
- 1 tbsp chopped fresh parsley (or 1 tsp dried in a pinch)
- 1 tbsp olive oil (for that golden finish)
How to Make Air Fryer Arancini Balls
Okay, let’s get to the fun part—making these crispy, cheesy wonders! I promise it’s easier than you think. Just follow these simple steps, and you’ll have restaurant-quality air fryer arancini balls in no time. The key is working with cold risotto—it makes all the difference in shaping perfect little balls that hold together beautifully.
Step 1: Prepare the Risotto Mixture
First things first—dump that cold risotto into a big mixing bowl. I mean cold cold, straight from the fridge. Trust me, warm risotto turns into a sticky mess! Now add your mozzarella (the stringier the better), Parmesan, egg, salt, pepper, and parsley. Get in there with your hands—yes, your hands!—and mix until everything comes together. You’ll know it’s ready when you can pinch some between your fingers and it holds its shape. If it’s too wet, sprinkle in a bit more breadcrumbs.
Step 2: Shape and Coat the Arancini
Now for the fun part—rolling! Scoop about 2 tablespoons of mixture (I use a cookie scoop for perfect portions) and roll between slightly damp palms into 1.5-inch balls. Pro tip: keep a bowl of water nearby to wet your hands—it prevents sticking! Roll each ball in breadcrumbs, pressing gently so they adhere. Lay them on a tray as you go—they’ll look like little snowballs at this point!
Step 3: Air Fry to Crispy Perfection
Preheat your air fryer to 375°F (190°C)—this gives the crispiest results. Lightly brush each arancini ball with olive oil (or spray if you’re lazy like me sometimes). Arrange them in a single layer—don’t crowd!—and air fry for 10-12 minutes until they’re golden brown and irresistible. Halfway through, give the basket a gentle shake for even browning. When you hear that satisfying crunch sound? Oh yes, they’re done!
Tips for the Best Air Fryer Arancini Balls
Listen, I’ve made my share of arancini disasters before getting these perfect! Here are my hard-earned secrets: First, chill your risotto overnight—it firms up beautifully for shaping. Second, use an oil spray instead of brushing—it gives that all-over crispiness without soggy spots. And don’t skip the preheat! A hot air fryer means instant crunch. Oh, and if your mixture feels sticky? Wet hands are your best friend—just dip them in water between rolling each ball. Game changer!
Serving Suggestions for Air Fryer Arancini Balls
Oh, the possibilities! My absolute favorite way to serve these crispy air fryer arancini balls is with a big bowl of warm marinara sauce for dipping—just like they do in Sicily! But don’t stop there. Toss them on a fresh arugula salad with lemon vinaigrette for a fancy appetizer, or pair with a chilled glass of white wine for the perfect happy hour snack. Sometimes I even sneak them into pasta dishes—they make the best crunchy topping!
Storage and Reheating
Okay, let’s be real – leftovers rarely happen with these air fryer arancini balls in my house! But if you miraculously have some left, here’s the scoop: store them in an airtight container in the fridge for up to 3 days. When that crispy craving hits again, just pop them back in the air fryer at 350°F for 3-4 minutes – they’ll taste just-made! No soggy microwave disasters here.
Air Fryer Arancini Balls FAQs
Q1. Can I freeze air fryer arancini balls?
Absolutely! These freeze like a dream. After shaping and breading, pop them on a baking sheet to freeze solid (about 2 hours), then transfer to a freezer bag. When cravings strike, air fry straight from frozen—just add 2-3 extra minutes. No thawing needed!
Q2. Can I use different cheeses in the arancini?
Oh yes—get creative! I’ve used fontina, provolone, even a little gorgonzola for grown-up flavor. The key is keeping about 3/4 cup total cheese so the balls hold together. Mozzarella gives that classic stretch, but mix it up!
Q3. Why did my arancini balls fall apart?
Two likely culprits: risotto wasn’t cold enough (refrigerate at least 4 hours) or too much moisture. Next time, add an extra tablespoon of breadcrumbs to the mixture if it feels sticky. And remember—wet hands when rolling!
Nutritional Information
Here’s the scoop on what’s in these crispy bites—but remember, nutrition can vary based on your specific ingredients! For two air fryer arancini balls, you’re looking at about 180 calories with that perfect balance of carbs, protein, and just enough cheese-y goodness to make them totally worth it. Not bad for such a delicious treat!
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Crispy 12-Minute Air Fryer Arancini Balls – Golden Perfection
- Total Time: 27 minutes
- Yield: 12 arancini balls 1x
- Diet: Vegetarian
Description
Crispy air fryer arancini balls made with leftover risotto, breadcrumbs, and cheese. A delicious appetizer or snack.
Ingredients
- 2 cups cooked risotto (chilled)
- 1/2 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 egg
- 1/2 cup breadcrumbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp chopped parsley
- 1 tbsp olive oil (for brushing)
Instructions
- Mix chilled risotto, mozzarella, Parmesan, egg, salt, pepper, and parsley in a bowl.
- Shape the mixture into 1.5-inch balls.
- Roll each ball in breadcrumbs.
- Preheat air fryer to 375°F (190°C).
- Lightly brush arancini balls with olive oil.
- Air fry for 10-12 minutes until golden brown and crispy.
- Serve warm with marinara sauce.
Notes
- Use cold risotto for easier shaping.
- For extra crispiness, spray with oil instead of brushing.
- Let arancini rest 1-2 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Appetizer
- Method: Air Fryer
- Cuisine: Italian
Nutrition
- Serving Size: 2 arancini balls
- Calories: 180
- Sugar: 1g
- Sodium: 320mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 35mg
Keywords: air fryer arancini balls, crispy arancini, Italian appetizer