Arancini With Deep-fried Courgette Flowers
These crispy arancini are filled with a flavorful mixture of ham and parmesan, making them a delicious way to enjoy leftover risotto. Paired with delicate courgette flowers coated in a light, crispy batter, this dish is sure to delight your taste buds. The lemon wedges add a hint of freshness to complete this delightful meal.
— Constant Cookbook
Ingredients
- , for deep-frying vegetable oil
- 50g/1¾oz serrano or Parma ham, chopped
- 4 tbsp grated parmesan
- approximately 300g/10½oz leftover chilled cooked risotto
- 90g/3¼oz plain flour
- 2 free-range eggs
- 75g/2½oz fresh breadcrumbs
- 50g/1¾oz cornflour
- 125ml/4½fl oz sparkling water
- 8 courgette
- 1 lemon
Instructions
- Heat the oil a deep-fat fryer to 190C. Alternatively, heat the oil in a deep, heavy-based saucepan until a breadcrumb sizzles and turns golden-brown when dropped into it. (Caution: Hot oil can be dangerous. Do not leave unattended.)
- Mix the chopped ham and parmesan into the cold risotto, then roll the risotto into small balls, each about the size of a golf ball.
- Sprinkle 40g/1½oz of the flour onto a plate. Beat the eggs in a bowl. Sprinkle the breadcrumbs onto a separate plate. Dust each risotto ball in the flour, then dip into the beaten egg, then roll in the breadcrumbs until completely coated.
- Carefully lower the arancini into the hot oil in batches and fry for 2-3 minutes, or until golden-brown and heated through. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper. Keep warm.
- Meanwhile, in a bowl, whisk together the cornflour, the remaining flour and the sparkling water until smooth and well combined. Dip the courgette flowers into this batter.
- Fry the courgette flowers in batches for 1-2 minutes, or until the batter is crisp and golden-brown. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.
- Serve the arancini with the courgette flowers and lemon wedges alongside.
Cook Time
10M
Prep Time
PT30M
Yield
Serves 4
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