Crispy Air fryer cacio e pepe arancini in 15 Minutes

Oh my goodness, let me tell you about my latest obsession – these crispy-on-the-outside, oozy-cheesy-on-the-inside air fryer cacio e pepe arancini! I’ve been making arancini for years (usually the messy deep-fried kind), but when I discovered how perfectly the air fryer crisps them up with way less oil and cleanup, I nearly did a happy dance in my kitchen.

What makes these special is that classic Roman pasta flavor wrapped up in a golden brown risotto ball. The Pecorino Romano and black pepper combo is magic – sharp, salty, and just spicy enough to keep you reaching for “just one more.” And here’s the best part – they’re ready in about half the time of traditional fried arancini!

My family goes nuts for these. Last Sunday, I made a batch for appetizers, and my teenager actually put down his phone to eat them (miracle!). They’re that good – restaurant-quality but so simple you’ll want to make them weekly. Trust me, once you try this easy air fryer method, you’ll never go back to messy deep frying!

Why You’ll Love This Air Fryer Cacio e Pepe Arancini

Listen, I know what you’re thinking – another arancini recipe? But this one’s different, I promise! Here’s why these little cheesy balls will become your new go-to appetizer:

• Crispy perfection without the mess: The air fryer gives you that gorgeous golden crunch without the oil splatters and lingering fry smell in your kitchen.
• Ready in a flash: Just 15 minutes in the air fryer versus the 45 minutes I used to spend hovering over a pot of hot oil.
• That unbeatable cacio e pepe flavor: The combination of sharp Pecorino, nutty Parmigiano, and spicy black pepper is just *chef’s kiss*.
• Vegetarian-friendly: No meat needed when you’ve got this much cheesy goodness going on!
• Perfect for leftovers: Turns yesterday’s risotto into today’s star appetizer – waste not, want not!

Honestly, the hardest part is waiting for them to cool enough to eat – that first bite of molten cheesy center is worth every second!

If crispy air-fried bites are your thing, don’t miss our Air Fryer Cornflake Chicken Tenders Recipe—a crunchy, family-favorite dish that’s just as easy to make.

Ingredients for Air Fryer Cacio e Pepe Arancini

Here’s everything you’ll need to make these irresistible cheesy balls of joy. Trust me, simple ingredients make magic here!

• 2 cups cooked risotto – day-old works best (about 1 1/2 cups uncooked rice before making risotto)
• 1/2 cup grated Pecorino Romano – packed but not compressed (use the small holes on your grater)
• 1/4 cup grated Parmigiano Reggiano – same grating method as the Pecorino
• 1 tsp freshly ground black pepper – and I mean FRESHLY ground – it makes all the difference!
• 1 large egg – lightly beaten, room temperature works best
• 1/2 cup plain breadcrumbs – I like panko for extra crunch, but regular works too
• Cooking spray – or a little olive oil in a spray bottle

Ingredient Notes & Substitutions

Let’s talk about the stars of the show because not all cheeses are created equal in this recipe!

Pecorino Romano is that salty, tangy sheep’s milk cheese that gives cacio e pepe its signature bite. It’s non-negotiable for authenticity, but if you absolutely can’t find it, use:

• Extra Parmigiano Reggiano (though it’ll be less sharp)
• Or a very sharp aged Asiago in a pinch

Parmigiano Reggiano adds nuttiness and depth. The real stuff has those delicious crystals that add texture. If you must substitute:

• Regular parmesan works (but splurge on the good stuff if you can!)
• Grana Padano is a decent alternative

And about that black pepper – freshly cracking it makes a WORLD of difference compared to pre-ground. The oils are still active, giving that wonderful aromatic heat. Don’t skip this step!

Print

Equipment Needed for Air Fryer Cacio e Pepe Arancini

Okay, let’s talk tools – because part of why I love this recipe is how little equipment it requires! No fancy gadgets needed, just a few basics you probably already have:

• Air fryer – mine’s a basic 5-quart model that I got on sale, and it works perfectly
• Medium mixing bowl – for combining all that cheesy goodness
• Small bowl – to beat the egg for binding everything together
• Shallow dish – a pie plate or dinner plate works great for breading the arancini
• Cooking spray or oil mister – this is KEY for getting that perfect golden crust
• Tongs or silicone spatula – makes flipping those crispy balls a breeze

See? Nothing crazy! And here’s my secret – I keep all these items in one cabinet near my air fryer so I can whip up arancini anytime the craving hits. Because let’s be honest – that craving hits often!

How to Make Air Fryer Cacio e Pepe Arancini

Alright, let’s get to the fun part – making these crispy, cheesy wonders! Don’t let the fancy name fool you – the process is actually super simple. I’ll walk you through each step so your arancini come out perfect every time.

Shaping and Coating the Arancini

First things first – get your hands ready because we’re going in! Here’s how I shape my arancini without making a huge mess:

1. Grab about 1/4 cup of the risotto mixture – I use a cookie scoop for perfect portions.
2. Roll it between slightly damp palms (this prevents sticking) to form a smooth ball. Don’t pack it too tight or they’ll be dense!
3. Roll each ball in breadcrumbs, pressing gently so they stick. Pro tip: Use one hand for wet ingredients and one for dry to avoid “breadcrumb fingers.”
4. Place them on a plate and give them a quick spritz with oil – this helps them crisp up beautifully.

If the mixture feels too sticky, pop it in the fridge for 15 minutes. Cold risotto is way easier to work with!

Air Frying the Arancini

Now for the magic – that air fryer crunch! Here’s exactly how I do it:

1. Preheat your air fryer to 390°F for about 3 minutes – this helps them start crisping immediately.
2. Arrange the arancini in a single layer with space between them. No overcrowding – they need room to breathe!
3. Cook for 10 minutes, then use tongs to gently flip each one. You’ll see them starting to turn golden.
4. Cook another 5 minutes until they’re evenly browned and crispy all over.

The smell at this point is incredible – all that cheesy, peppery goodness wafting through your kitchen! Resist eating them straight from the basket (ouch, hot cheese burns!) and let them rest just a minute before serving. That first crispy bite with the molten cheesy center? Pure heaven!

Tips for Perfect Air Fryer Cacio e Pepe Arancini

After making these dozens of times (okay, maybe hundreds – don’t judge my cheese addiction!), I’ve picked up some game-changing tricks that’ll take your arancini from good to “can I have your recipe?” amazing:

1. Day-old risotto is your secret weapon – Fresh risotto is too sticky and wet. Leftover risotto that’s chilled overnight firms up perfectly for shaping. No leftovers? Spread fresh risotto thin on a baking sheet and pop it in the fridge for an hour to speed up the process!

2. Breadcrumb pro move: For extra crispy coating, I mix my breadcrumbs with a tablespoon of grated Pecorino Romano. The cheese browns beautifully and adds another flavor punch. Just make sure to press the crumbs gently so they stick without squishing your perfect balls.

3. Oil spray is non-negotiable – That quick spritz before air frying makes all the difference between golden perfection and sad, pale arancini. Can’t emphasize this enough! Hit all sides evenly – I give mine a little spin halfway through spraying.

4. Size matters: Keep your arancini about golf ball size (1/4 cup mixture). Too big and the centers stay doughy; too small and they dry out. My trusty cookie scoop makes this foolproof!

Bonus tip from my last kitchen disaster – let them rest 2 minutes after cooking. That molten cheese center is delicious but will absolutely burn your mouth if you don’t wait! Learned that the hard way…

Serving Suggestions for Air Fryer Cacio e Pepe Arancini

Now for my favorite part – eating these crispy little flavor bombs! While they’re absolutely delicious on their own (I may or may not have eaten half a batch straight from the air fryer basket), here are my go-to ways to serve them that always impress:

Classic marinara dip is my family’s number one request. The bright tomato flavor cuts through all that rich cheesiness perfectly. I use my quick 5-minute marinara – just warm crushed tomatoes with garlic, olive oil, and basil. Pro tip: Add a pinch of red pepper flakes to echo that black pepper spice in the arancini!

For fancy gatherings, I serve them with a simple arugula salad tossed with lemon juice and shaved Parmigiano. The peppery greens and citrus make a refreshing contrast. Sometimes I’ll drizzle a little truffle oil over the arancini right before serving – total restaurant vibes!

Here’s my secret brunch move: Top them with a poached egg for the ultimate cheesy, runny-yolk situation. The egg yolk becomes the most luscious natural sauce. Add some crispy pancetta bits if you’re feeling extra!

When I’m hosting, I like to arrange them on a wooden board with an assortment of dips: pesto for the herb lovers, garlic aioli for the bold flavor fans, and even a spicy arrabbiata for heat seekers. Toothpicks and napkins nearby are a must – things get deliciously messy!

Storing and Reheating Air Fryer Cacio e Pepe Arancini

Okay, confession time – I rarely have leftovers because my family inhales these. But on the off chance you’ve got a few arancini left (or you’re smart enough to make extra), here’s exactly how to keep them tasting fresh and crispy!

Storing them right: Let the arancini cool completely (about 30 minutes), then pop them in an airtight container with a sheet of parchment between layers. They’ll keep in the fridge for up to 3 days, though honestly, they’re best within 24 hours. The breading stays crispier that way.

Freezer hack: Yes, you can freeze them! After cooling, arrange the arancini on a baking sheet and freeze solid first (about 1 hour). Then transfer to a freezer bag with all the air squeezed out. They’ll keep for 2 months this way – perfect for impromptu guests!

Reheating magic: The air fryer is your best friend here. For refrigerated arancini, 5 minutes at 350°F brings them back to life. Frozen? No need to thaw – just air fry at 370°F for 8-10 minutes, flipping halfway. They’ll come out almost as good as fresh!

Word to the wise: Microwaving makes them soggy (learned that the hard way). And if you must use an oven, 375°F for 10 minutes on a rack works in a pinch. But trust me – that air fryer crisp is worth the extra minute of waiting!

Nutritional Information for Air Fryer Cacio e Pepe Arancini

Now, I’m no nutritionist, but I know some of you like to keep track of what you’re eating (especially after devouring three arancini in one sitting – no judgement here!). Here’s the breakdown per arancini based on my recipe:

• Calories: 180 (but let’s be real – worth every one!)
• Fat: 7g (3g saturated – that’s the good cheese doing its thing)
• Carbs: 20g (mostly from that delicious risotto)
• Protein: 8g (cheese and egg power!)
• Sodium: 320mg (Pecorino packs a salty punch)

A quick heads up – these numbers are estimates based on my ingredients. Your exact counts might vary depending on cheese brands or if you go back for seconds (who wouldn’t?). I calculate using standard measurements, but let’s be honest – when cheese is involved, I sometimes get “generous” with my portions!

Compared to deep-fried versions that can run 250+ calories each, the air fryer gives you all that crispy goodness with way less guilt. That means more room for… well, more arancini obviously!

Explore more golden, crispy air fryer creations on our Pinterest and start pinning your next must-try recipe!

FAQs About Air Fryer Cacio e Pepe Arancini

After sharing this recipe with friends and family, I’ve gotten the same burning questions over and over. Here are the answers to everything you might be wondering about these cheesy little miracles!

Got more questions? I’ve probably tested it! Drop them in the comments – I’m happy to share all my arancini trial-and-error wisdom. Trust me, there were some… interesting experiments before I nailed this recipe!