Crispy Wild Rice Arancini Bites
Cheesy wild rice bites with a crisp breadcrumb shell make a bold 30-minute snack with a peppery dipping sauce.
Prep: 15 · Cook: 15 · Total: 30 · Serves: 4 · Difficulty: Medium · Rating: 4.8/5 (187 reviews)
INSPIRED BY
This original snack borrows the cozy center of arancini and gives it a nutty wild rice twist. Cherry pepper brine makes the dip lively without extra work.
Story
Theo likes an appetizer that makes a little noise when it hits the plate. Wild rice gives these bites a deep, nutty chew, and the mozzarella center is the payoff. The peppery dip keeps the fried edges moving. Set them down at a game-night table and watch the first batch disappear.
By Theo
Ingredients
- 2 cups cooked wild rice blend, cooled
- 1 large egg
- 1/3 cup grated Parmesan
- 2 tablespoons chopped parsley
- 1/2 teaspoon garlic powder
- 3 ounces mozzarella, cut into 12 cubes
- 1/2 cup fine breadcrumbs
- 1/4 cup all-purpose flour
- 1/2 teaspoon smoked paprika
- 1/2 cup crushed tomatoes
- 1 tablespoon hot cherry pepper brine
- 3 tablespoons olive oil, for pan frying
Instructions
- Stir the wild rice, egg, Parmesan, parsley, garlic powder, and 1/4 teaspoon salt in a bowl.
- Mix the breadcrumbs with the flour and smoked paprika in a shallow dish.
- Divide the rice mixture into 12 portions, tuck one mozzarella cube into each, and roll into compact balls.
- Roll each ball through the breadcrumb mixture, pressing lightly so the coating adheres.
- Heat the olive oil in a wide skillet over medium heat and fry the bites for 2 to 3 minutes per side until golden.
- Stir the crushed tomatoes with the pepper brine, spoon it into a bowl, and serve with the hot rice bites.
Chef Tips
- Use fully cooled rice so the mixture does not become sticky and loose.
- Wet your hands lightly before shaping the rice balls.
- Turn the bites with two forks to keep the cheese centers sealed.
- For extra crunch, use panko instead of fine breadcrumbs.
Cook's Notes
- **Rice:** Chill it fully before mixing so the bites hold together.
- **Center:** Seal the mozzarella completely inside each ball.
- **Frying:** Keep the oil at medium heat so the coating browns before the cheese escapes.