Description
These Japanese Curry Arancini are a fusion twist on the classic Italian rice balls, featuring creamy Japanese curry mixed with rice and cheese, then breaded and deep-fried to golden perfection.
Ingredients
- 2 cups cooked Japanese curry rice (cooled)
- ½ cup shredded mozzarella cheese
- ½ cup all-purpose flour
- 2 large eggs (beaten)
- 1 cup panko breadcrumbs
- Oil for deep frying
- Optional: Japanese curry sauce for dipping
Instructions
- Prepare and cool Japanese curry rice ahead of time to make it easier to form into balls.
- Take about 2 tablespoons of curry rice, flatten it in your hand, add a bit of mozzarella cheese in the center, then shape into a ball, enclosing the cheese.
- Repeat until all rice is used up.
- Prepare a breading station with flour in one bowl, beaten eggs in another, and panko breadcrumbs in a third.
- Roll each rice ball in flour, then dip in egg, then coat with panko breadcrumbs.
- Heat oil in a deep pot to 350°F (175°C).
- Fry the rice balls in batches until golden brown and crispy, about 2-3 minutes per batch.
- Remove and drain on a wire rack or paper towel-lined plate.
- Serve warm with extra Japanese curry sauce if desired.
Notes
- Ensure the rice is fully cooled for easier handling.
- Use leftover curry rice to save time.
- Don’t overcrowd the pot when frying to maintain oil temperature.
- You can freeze the shaped rice balls before breading for later use.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Deep Frying
- Cuisine: Fusion
Nutrition
- Serving Size: 1 arancini ball
- Calories: 130
- Sugar: 1g
- Sodium: 180mg
- Fat: 6g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 25mg
