Indian Style Arancini

• Baking & Spices

  • 2 tbsp Cornstarch

• Oils & Vinegars

  • 1 Vegetable oil

• Bread & Baked Goods

  • 1/2 cup Bread crumbs

• Dairy

  • 1/2 cup Paneer

• Frozen

  • 2 cup Biryani or pilaf

• Liquids

  • 3 tbsp Water

Found on honestcooking.com

Ingredients

• 2 cup leftover biryani or pilaf
• ½ cup paneer (Indian Cottage Cheese), grated or crumbled
• 2 tbsp cornstarch
• 3 tbsp cold water
• ½ cup bread crumbs
• vegetable oil for deep frying

Directions

• In a large bowl add biryani and paneer. Using clean hands mix the both really well. If there are any veggie chunk press to mash them. You don’t want any big chunks of veggies in the mix.
• Divide the mixture into 10 equal parts and press between your palms and shape to make tight and even rounds/balls. Use wet hands if the mixture sticks to your hand.
• Lay the balls on a tray and refrigerate for 1 hour or covered overnight.
• Heat oil in a wok or pan for deep frying.
• In a bowl add cornstarch and water and mix to make a lump free slurry.
• In a separate bowl add bread crumbs.
• Dip one arancini in the corn starch mix and turn around gently to coat well.
• Place it in the breadcrumbs bowl and shake the bowl gently to cover the ball with breadcrumbs completely and evenly. Repeat with all 10 balls. Place on a tray.
• Deep fry the arancini at medium low heat turning a couple of times till they turn an even golden brown. Remove on a plate lined with paper towel using a slotted spoon.
• Serve warm with you favorite tomato sauce or yogurt sauce or both.