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Potato arancini
45 m active | 45 m total
Nutrition facts per serving:
  • Energy in kcal about 712
  • Fat about 53g
  • Carbohydrates about 42g
  • Protein about 15g
This is needed
This is needed for 2 people
Arancini
  • 350 g mealy potatoes, cut into chunks
  • salted water, boiling
  • 2 egg yolks
  • 0.5 tbsp Fine Food Olivenöl Zitrone
  • salt, to taste
  • 1 tbsp Maizena cornflour
Filling
  • 3 tbsp bolognese sauce
  • 1 tbsp white flour
  • 3 tbsp breadcrumbs
  • 1 egg, beaten
  • 3 dl peanut oil
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And that's how it's done
And that's how it's done
Arancini
Boil the potatoes, uncovered, in salted water for approx. 20 mins. until soft. Drain the water, shake the pan so that the residual moisture on the potatoes evaporates, leaving them whitish and dry. Push the potatoes through a sieve into a bowl. Stir in the yolk, olive oil and cornflour, season.
Filling
Shape the mixture into 3 balls, flatten slightly, pulling the edge up a little, place 1 tbsp of bolognese on each, wrap in the dough and shape into balls. Roll the balls in the flour, shaking off the excess flour, then coat in the egg then the breadcrumbs. Heat the peanut oil in a pan to approx. 170 °C. Place the balls in the oil in batches using a slotted spoon, cook for approx. 5 mins. until golden yellow, remove and place on kitchen paper to remove excess oil. Halve the balls and divide onto 2 plates.