Sicilian Lemon Ricotta Arancini

These Sicilian Lemon Ricotta Arancini are crispy, creamy and bright.

Golden fried rice balls hide a creamy lemon ricotta filling, for a taste of Sicily in every bite.

Why You’ll Love This Recipe

• Crispy, creamy and bright
• Golden fried rice balls
• Creamy lemon ricotta filling
• Perfect with a lemon herb dipping sauce

Instructions

1. Cook the rice. Sauté garlic in olive oil, add rice and cook until glossy. Add warm water or broth, cooking until tender. Let cool.
2. Make the filling. Stir in ricotta, lemon zest and juice, Parmesan, parsley, salt and pepper until creamy and well combined.
3. Shape the arancini. Form into balls, about the size of a golf ball. Chill for 20-30 minutes to firm up.
4. Coat. Roll each ball in flour, then beaten eggs, then breadcrumbs until evenly coated.
5. Fry and serve. Fry in hot oil (350°F / 175°C) until golden brown and crisp. Drain on paper towels and serve warm with a lemon herb dipping sauce.

Tips & Variations

• Let the rice cool before shaping so the balls hold together.
• Chill the shaped balls for 20-30 minutes so they firm up before coating.
• Fry in hot oil and drain on paper towels so the arancini stay golden and crisp.

Recipe Summary

• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 60 minutes
• Servings: 4