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Pumpkin and corn arancini
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Prep Time:
55 minutes
Cook Time:
25 minutes
Total Time:
80 minutes
Delightful Italian pumpkin, corn, and parmesan arancini balls for a tasty starter.
Ingredients:
  • 200g white rice
  • 375ml chicken stock
  • 800g butternut pumpkin, peeled, seeded, cut into 2cm pieces, steamed
  • 420g can Corn Kernels, drained
  • 62.50 ml chopped basil
  • 40g parmesan
  • 200g pkt Panko Bread Crumbs
  • 50g plain flour
  • 2 Free Range Eggs, lightly whisked
  • Vegetable oil, to deep-fry
  • 500g jar Dolmio™ Extra Bolognese Pasta Sauce
  • Basil leaves, to serve
Instructions:
  • In a saucepan, combine rice and stock over medium heat. Cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. Let it rest, covered, for an additional 5 minutes. Fluff the rice with a fork and let it cool.
  • In a heatproof bowl, mash the pumpkin. Add rice, corn, chopped basil, parmesan, and 3/4 cup (55g) breadcrumbs. Set up three separate shallow bowls - one with flour, one with beaten egg, and one with the remaining breadcrumbs. Shape ¼-cup portions of the pumpkin mixture into balls. Roll the balls in flour, then dip in egg, and coat with breadcrumbs. Place on a lined tray and chill in the fridge for 15 minutes to set.
  • Fill a large, deep saucepan halfway with oil and heat over medium-high heat. Fry the arancini in batches for 2 minutes or until golden brown. Transfer to a paper towel-lined tray using a slotted spoon.
  • Heat the pasta sauce in a saucepan until it's heated through, then serve with the arancini and fresh basil leaves.

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