Arancini with yogurt dip and sun-dried tomatoes

For the Arancini:

4 large eggs 450-600 g cold risotto (leftover from the previous day) 240 g all-purpose flour (2 cups) 4,5 g salt (3/4 teaspoon) 240 g panko (2 cups) 60 g mozzarella, cubed (2cm) 480 ml vegetable oil (for frying, about 2 cups) 100 g Cypriot lountza, cubed (2cm) 1 liter sunflower oil for frying

For the Yogurt Dip:

3 sprigs fresh parsley (leaves only) 1 clove garlic 40 g sun-dried tomatoes (drained) 250 g strained yogurt 1 tsp sweet paprika 30 g tomato paste Salt / Pepper

Take about 2 tablespoons of the risotto mixture and shape it into a small ball. Make a small hole in the center and place a cube of mozzarella and a cube of lountza inside.

Seal the risotto around the filling, ensuring the mozzarella is hidden in the center.

Dip each ball first into flour, then into the beaten eggs, and finally into panko, ensuring even coating.

Heat the oil in a deep pan over medium-high heat to 170-180°C (338-356°F). Fry the balls for 3-4 minutes or until golden and crispy.

Remove with a slotted spoon and place on paper towels to drain excess oil.

In a blender, add all the ingredients and blend until smooth.

Taste and adjust seasoning with salt and pepper if needed.

Serve the dip in a bowl and place the arancini on top.

Fast Recipes