Pumpkin and feta arancini
Pumpkin and feta arancini are crispy rice balls featuring a rich blend of creamy pumpkin and tangy feta, making for a delightful appetizer or main dish. These golden treats are deep-fried to perfection, offering a satisfying crunch with every bite.
Cook time 35 min
Prep time 20 min
Ingredients:
2 cups pumpkin1 tbsp olive oil
3 cups chicken gravy
1 onion
2 garlic cloves
1 cup white rice
1/2 cup white wine
1/2 cup feta cheese
2 tbsp sage
1/2 cup all-purpose white wheat flour
2 eggs
1 cup bread crumbs
Pumpkin and feta arancini are a delightful and savory twist on the traditional Italian rice balls. They combine the creamy, rich flavor of pumpkin with the salty, tangy taste of feta cheese, creating a unique and delicious dish perfect for appetizers or mains. These arancini are crispy on the outside and tender on the inside, making them an irresistible treat for any occasion.
Instructions:
1. In a large saucepan, heat a little olive oil over medium heat.
2. Add the chopped onion and cook until translucent, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the white rice to the pan and stir until the rice is well coated and begins to toast, about 2 minutes.
5. Pour in the white wine and stir until the wine is absorbed by the rice.
6. Gradually add the chicken gravy, one ladle at a time, stirring constantly and allowing each addition to be absorbed before adding the next. Continue this process until the rice is al dente and the mixture is creamy (this should take about 20-25 minutes).
7. Stir in the mashed baked pumpkin, crumbled feta cheese, and chopped sage. Season with salt and pepper to taste.
8. Remove from heat and let the mixture cool completely.
1. Once the mixture is cool, take about 2 tablespoons of the risotto mixture and roll it into a ball using your hands.
2. Continue this until all of the risotto mixture is used up.
3. Coat the Arancini:
1. Prepare a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with bread crumbs.
2. Roll each ball first in the flour, then dip it in the beaten eggs, and finally coat it with bread crumbs.
4. Fry the Arancini:
1. Heat oil in a deep-fryer or large, heavy-bottomed pot to 350°F (175°C).
2. Fry the arancini balls in batches to avoid overcrowding the pot, turning occasionally, until they are golden brown and crispy, about 3-4 minutes per batch.
3. Remove with a slotted spoon and drain on paper towels.
1. Serve the pumpkin and feta arancini hot and enjoy!
Pumpkin and feta arancini are a fantastic dish to impress your guests or add a gourmet touch to your meal. The combination of roasted pumpkin, savory feta, and aromatic sage creates a rich and satisfying bite. Follow these tips to perfect your arancini-making skills, and enjoy the irresistible crunch and flavor of this delightful Italian-inspired treat!
Pumpkin and feta arancini FAQ:
Leftover pumpkin and feta arancini can be stored in an airtight container in the refrigerator for up to 3 days. To maintain their crispiness, it's best to reheat them in an oven at 350°F (175°C) for about 10 minutes, rather than using a microwave.
Yes, you can substitute white rice with Arborio rice for a creamier texture, which is traditional for risotto. Brown rice is another option but will require a longer cooking time and may alter the texture slightly.
The arancini are done frying when they are golden brown and crispy, typically taking about 3-4 minutes per batch at 350°F (175°C). You can check the internal temperature to ensure they reach at least 165°F (74°C) for safety.
For a dairy-free option, you can use a vegan feta or omit cheese altogether. Alternatively, goat cheese or ricotta can provide a similar creamy texture and flavor, though the taste will differ slightly.
A large, heavy-bottomed pot or a deep-fryer is recommended for frying arancini. This allows for even heating and enough space to cook them in batches without overcrowding.
Cooking Tips:
- Roast the pumpkin beforehand to enhance its natural sweetness and add depth of flavor to the arancini.
- Let the rice mixture cool completely before forming the balls to make it easier to mold and less likely to fall apart.
- Use wet hands when shaping the arancini to prevent the rice from sticking to your fingers.
- Fry the arancini in batches to avoid overcrowding the pan, ensuring they cook evenly and crisp up nicely.
- Serve with a dipping sauce, such as marinara or aioli, to complement the flavors of the arancini.
Nutrition Facts
16 ServingsCalories 150kcal
Protein 4.74g
Carbohydrates 24g
Fiber 1.57g
Sugar 1.42g
Fat 4.71g
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