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Oversized Mozzarella-Stuffed Arancini with Chipotle Sauce & Pickle Dust
Oversized golden arancini filled with Arla Pro Mozzarella for a molten cheese centre, served with a smoky tomato chipotle sauce and sharp pickle dust. A bold twist on Italian comfort food designed for shareable, texture-led menus.
- For pickle dust, dehydrate the pickles for 6-8 hours, or until crisp, then blend with salt flakes
- In a bowl, add 2 eggs and lightly whisk
- Add breadcrumb to another large bowl
- Add Arla Pro Cheddar to risotto base & fold through to combine
- Separate base into 3, using hands, creating large egg shaped balls
- Make small channel, add 4-6 cubes of Arla Pro Large Diced Mozzarella and seal
- Dip into egg mix, then the breadcrumb mix, ensuring a even coverage
- In a deep frying pan, add vegetable oil and bring to medium high heat
- Add each ball, shallow fry or deep-fry evenly until golden brown.
- In a blender, combine tomatoes & chipotle paste
- Warm through chipotle sauce in a pan for service
- To serve, generously scoop tomato sauce, placing cooked arancini on top
- Sprinkle pickle dust & grated cheddar on top
