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Gluten Free Pesto Arancini
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4.50 from 6 votes

Gluten-Free Pesto Arancini Recipe

Prep Time15 mins
Cook Time6 mins
Total Time21 mins
Course: Appetizer
Cuisine: Italian
Servings: 20 appetizers
Calories: 191kcal
Author: Gluten Free & More

Ingredients

  • 4 cups cooked rice
  • ½ cup basil pesto
  • Kosher or fine sea salt
  • Black pepper
  • 4 ounces fresh mozzarella cheese
  • 2 large eggs
  • 2 cups Kinnikinnick gluten free Panko Crumbs
  • 4 cups vegetable oil
  • ½ cup marinara sauce
US Customary - Metric

Instructions

  • Combine the rice and pesto and season generously with salt and pepper. Divide into 20 equal sized balls. Cut the mozzarella into 20 small pieces. Push the cheese into each ball and squeeze tightly to enclose.
  • Beat the eggs in a plate. Put the panko in another plate. Roll the balls first into the egg then into the panko, pressing tightly.
  • Heat the oil in a saucepan to 350 degrees. Fry the rice arancini, a few at a time, until deeply golden brown, about 90 seconds. Remove with a slotted spoon, sprinkle with a bit of salt and repeat with the remaining arancini.
  • Serve warm with warm marinara sauce for dipping.

Nutrition

Calories: 191kcal | Carbohydrates: 22g | Protein: 4g | Fat: 10g | Saturated Fat: 5g | Cholesterol: 27mg | Sodium: 196mg | Potassium: 42mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 1mg | Calcium: 45mg | Iron: 1mg