Potato arancini

Potato arancini

Total: 45 min. | Active: 45 min.
lactose-free
Nutritional value / people: 712 kcal
, Fat: 53 g
, Carbohydrate: 42 g
, Protein: 15 g

Ingredients

2 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Arancini

350 g mealy potatoes, cut into chunks
salted water, boiling
2 egg yolks
½ tbsp Fine Food Extra Virgin Olive Oil with Lemon
1 tbsp Maizena cornflour
salt, to taste

Filling

3 tbsp Fine Food Ragù tradizionale alla bolognese
1 tbsp white flour
1 egg, beaten
3 tbsp breadcrumbs
3 dl peanut oil
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How it's done

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Arancini

Boil the potatoes, uncovered, in salted water for approx. 20 mins. until soft. Drain the water, shake the pan so that the residual moisture on the potatoes evaporates, leaving them whitish and dry. Push the potatoes through a sieve into a bowl. Stir in the yolk, olive oil and cornflour, season.

Filling

Shape the mixture into 3 balls, flatten slightly, pulling the edge up a little, place 1 tbsp of bolognese on each, wrap in the dough and shape into balls. Roll the balls in the flour, shaking off the excess flour, then coat in the egg then the breadcrumbs. Heat the peanut oil in a pan to approx. 170 °C. Place the balls in the oil in batches using a slotted spoon, cook for approx. 5 mins. until golden yellow, remove and place on kitchen paper to remove excess oil. Halve the balls and divide onto 2 plates.

Good to know
Serve with: baby lettuce.

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