The leftover carrot box makes wonderful, crispy rice balls.
Arancini, those Italian deep-fried rice balls, take your tongue away. Arancini are the real nobility of waste dishes, and for them you feel like preparing too much risotto on purpose.
Arancini also work brilliantly as a Christmas waste food, because the leftovers from the carrot box make crispy-skinned arancini quite easily. Try Sikke Sumari’s delicious recipe!
Arancini like Sikke Sumari
2 tins of carrot box 400 g
1 dl cooked risotto rice
2 eggs
1/2 dl grated parmesan cheese
1 teaspoon of salt
a few pinches of black pepper
For breading:
2 dl breadcrumbs
3 eggs
For baking:
3 dl rapeseed oil
1. Mix all the arancini ingredients in a bowl. Roll small egg-sized balls on a baking sheet lined with baking paper. Break the eggs into a bowl and season with salt.
2. Put the breadcrumbs in a flat container or plate and season them with salt. Roll the balls first in the egg and then in the breadcrumbs. Put it back on the tray and put it in the fridge for a while.
3. Heat the rapeseed oil in a large pot to 180 degrees. Deep-fry the arancini for about 4 minutes, until they are golden brown in color.
4. Drain on baking paper.
5. Serve warm!