Spaghetti Arancini

Spaghetti arancini are a tasty variation of the traditional Sicilian arancini that are made with rice. They are a great way to repurpose leftover spaghetti and turn it into a delicious and appealing dish. Here is a basic recipe that you can customize according to your tastes.

Ingredients

• Cooked spaghetti, 250 g (better if leftover from the day before)
• Eggs, 2
• Wheat flour, as needed
• Breadcrumbs, as needed
• Grated pecorino or parmesan cheese, 50 g
• Mozzarella, cut into cubes, 100 g
• Frying oil, as needed
• Salt and pepper, as needed

Preparation

1. In a large bowl, beat the eggs and add grated pecorino or parmesan, salt, and pepper to your taste, mixing well.
2. Add the cooked and cooled spaghetti to the beaten eggs and make sure they are well covered by the mixture.
3. Take a portion of spaghetti with your hands and place a cube of mozzarella in the center, trying to close the spaghetti around the cheese, forming a ball.
4. Roll the spaghetti balls in flour, then dip them in the remaining beaten eggs, and finally in the breadcrumbs, making sure they are well coated.
5. In a frying pan, heat plenty of frying oil and, once the right temperature is reached, fry the spaghetti arancini until they become golden and crispy.
6. Remove the arancini from the oil with a slotted spoon and let them drain on paper towels to remove excess oil.
7. Serve hot.

Curiosity

The name “arancini” refers to the shape and color that these fried foods take on after cooking, resembling small oranges. Although the traditional version uses rice, spaghetti arancini offer an interesting and equally tasty variant. In many regions of Italy, these fried foods are also known as “pasta fritters” or “spaghetti meatballs”.

I recommend accompanying the spaghetti arancini with a tomato-based sauce, perhaps slightly spicy, to add an extra touch of flavor. Enjoy your meal!