These simple yet tuna balls are a cinch to make - and are perfect for leftover risotto! Great warm or cold, these tasty morsels would be perfect for the picnic basket
Combine the tuna, parmesan, peas and risotto in a large bowl and mix together with a fork. With your hands, form walnut size balls. Pierce each ball with a piece of mozzarella. Roll again to ensure the mozzarella is completely enclosed.
Whisk together the eggs and milk. Season the flour with salt and pepper. Lightly toss the Arancini in the flour to coat; then dip each ball into the egg mixture, followed by the breadcrumbs.
Heat oil in frying pan. Shallow fry Arancini in batches until golden brown. Drain on some paper towelling.
Serve hot or cold.
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