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This Bacon Broccoli Cheese Arancini is a fun and unique appetizer fit for starting any delicious meal at home. Much easier than you would think and bursting with flavor.
These little fried beauties come together much easier than you might think. You just need some bacon crumbles, cubed cheddar, cooked rice, and frozen broccoli in cheese sauce. We like to keep things simple around here. They're delicious on their own or dipped in fresh marinara sauce. I love them as an appetizer, but like I said before they're fit for a main course as well. You better make extra, they are gone pretty quick at our house.
INGREDIENTS
If you already knew what arancini was, I hope you try this Bacon Broccoli Cheese version. If you didn't, you definitely have to try it! You'll be addicted.
Enjoy!
These little fried beauties come together much easier than you might think. You just need some bacon crumbles, cubed cheddar, cooked rice, and frozen broccoli in cheese sauce. We like to keep things simple around here. They're delicious on their own or dipped in fresh marinara sauce. I love them as an appetizer, but like I said before they're fit for a main course as well. You better make extra, they are gone pretty quick at our house.
INGREDIENTS
- 3 cups cooked white rice
- 10 ounce package frozen broccoli in cheese sauce, cooked in the microwave according to package
- ¼ cup cooked bacon crumbles
- instructions
- 4 ounces sharp cheddar cheese, cut into ½ inch cubes
- 2 cups white flour
- salt and pepper to taste
- 3 eggs
- canola oil for frying
- 2 cups bread crumbs
- marinara sauce for dipping
INSTRUCTIONS
- In a large bowl stir together the rice, bacon, and broccoli/cheese. Leave the cubed cheese separate. Place in the fridge to chill enough to be able to handle.
- Place flour, eggs, and bread crumbs into three separate small bowls.
- Once rice mixture is chilled, take a small amount and add a cube of cheese to the middle. Keeping the cheese in the middle, top with more rice to create a ball, approximately 2 inches in size. Press together firmly to make sure it holds its shape. Dip into the flour and coat completely. Next coat in egg, using a fork to allow the excess to shake off, then dredge in the bread crumbs, coating completely. lay on a plate and repeat with the rest of the rice. For me I was able to make about 12 balls. You can make whatever size you'd like.
- Heat 3 inches of canola oil in a large stockpot or dutch oven to 350F. Once hot, cook the rice balls in batches until fully browned, approximately 1-2 minutes each.
- Serve with marinara sauce for dipping.
- Enjoy!
Enjoy!
