Ingredients:

  • 2 cups (250 g) riced cauliflower (fresh or frozen, thawed)
  • 2 Tbsp (30 g) unsalted butter or olive oil
  • 1 small shallot, finely minced
  • 2 cloves garlic, minced
  • ½ tsp (2.5 ml) dried oregano
  • ½ tsp (2.5 ml) dried basil
  • ½ cup (50 g) finely grated Parmesan cheese
  • 1 large egg yolk
  • ¼ cup (30 g) almond flour or coconut flour
  • Salt and freshly ground black pepper, to taste
  • 8-10 small cubes fresh mozzarella (for the core)
  • ½ cup (60 g) all-purpose flour or almond flour (for breading)
  • 2 large eggs, lightly whisked (for breading)
  • 1 ½ cups (150 g) Panko breadcrumbs (for breading)
  • 4 cups (950 ml) neutral high-heat oil (for frying)

Instructions:

  1. Sauté Aromatics: Melt butter or oil in a large pan over medium heat. Sauté minced shallots until translucent (3–4 minutes). Add garlic and dried herbs, cooking for 1 minute until fragrant.
  2. Cook Down Moisture: Add the riced cauliflower to the pan. Cook uncovered for 5–7 minutes, stirring occasionally, until the cauliflower is tender and most of the moisture has evaporated. Crucial: If using frozen cauliflower, ensure you press out excess water before cooking.
  3. Bind the Mixture: Remove the pan from the heat. Stir in the grated Parmesan cheese, almond/coconut flour, egg yolk, salt, and pepper. The mixture should be sticky and hold its shape when pressed.
  4. Chill Thoroughly: Transfer the mixture to a shallow container, press flat, cover, and chill in the refrigerator for at least 60–90 minutes. Do not skip this step.
  5. Set Up Breading Station: Place flour/almond flour, whisked eggs, and Panko breadcrumbs into three separate shallow bowls.
  6. Shape the Arancini: Scoop approximately 2 tablespoons of the chilled cauliflower mixture into your hand. Flatten slightly. Place one cube of mozzarella in the centre.
  7. Form Balls: Carefully fold the cauliflower mixture around the mozzarella cube and gently roll it into a firm ball, ensuring the filling is completely sealed. Repeat until all mixture is used.
  8. Bread the Balls: Roll each arancini first in the flour (shake off excess), then dip in the egg wash, and finally coat heavily and evenly in the Panko breadcrumbs. Press the Panko gently onto the surface to ensure adhesion.
  9. Heat the Oil: Pour the neutral oil into a heavy-bottomed pot or deep fryer to a depth of at least 2 inches (5 cm). Heat the oil to 350°F (175°C). Use a thermometer to monitor the temperature precisely.
  10. Fry in Batches: Carefully lower 3–4 arancini at a time into the hot oil, ensuring not to crowd the pan.
  11. Cook to Perfection: Fry the arancini for 4–5 minutes, turning occasionally with a slotted spoon, until they are deep golden brown and crispy.
  12. Drain and Finish: Remove the arancini with a slotted spoon and place them immediately on a wire cooling rack to drain excess oil. Season immediately with a sprinkle of salt. Serve piping hot.