scotch egg arancini

arancini scotch egg

weirdly, i have never eaten a scotch egg. a proper, classic scotch egg, covered in sausage meat and deep-fried. i had been a vegetarian on and off for years before ceasing all meat consumption several years ago, so any opportunities i had to make them or eat them just never happened.

arancini on the other hand, i eat whenever i get the chance. they are those adorable little balls of leftover risotto, filled with cheese or tomato, covered in crumbs and fried to golden perfection. in france, deep-fried balls of leftover anything are called croquettes, and other cultures have different versions using lentils or potatoes. arancini are a great way to use up leftover risotto.

so in my usual fashion i’ve come up with a vegetarian alternative, and also mashed-up two classics: arancini, and scotch eggs. instead of cloaking a boiled egg in sausage meat, (or worse, fake sausage meat!) i’ve done these up with risotto, and voila, scotch egg arancini.

i get my eggs from a local farm gate, and before that, i raised my own. the yolk colour in the picture says it all, don’t you think? the chickens roam free and happily dine on grass and bugs.

i love to serve these as a first course for a casual dinner party, with some homemade roasted tomato ketchup, or my great-grandmother’s chili sauce. for cocktails, i’ll use teeny quail eggs, also from a local farm. the scotch egg arancini can be fried ahead and reheated just before serving.

here i’ve used a mushroom and white truffle risotto, but any kind will do. if you prefer a softer egg, do not bring the water back to the boil after adding the eggs, but i like them just like this, slightly soft but completely cooked through.

arancini scotch eggs

scotch egg arancini

8 small eggs, at room temperature (from free-ranging chicken, if you can)
4 cups leftover risotto, cooled
1/2 cup flour
1 egg, beaten with 1 tbsp. water
1 1/2 cup italian seasoned breadcrumbs
1/4 cup freshly chopped parsley
vegetable oil for frying

bring a medium pot of water to the boil. slowly lower the eggs into the water. using rom-temperature eggs helps with cracking, but what i do is use a slotted spoon and raise and lower the eggs a few times into the hot water to warm them before plunging them in completely. when all eggs are in the water, bring back up to the boil for just an instant. remove from heat and allow eggs to stand in the water until cool enough to handle. peel eggs and place on a paper towel. place a sheet of parchment on a small baking sheet.

place the flour, beaten egg, and breadcrumbs into three separate dishes. in the biz we call this creating a breading station! add the parsley to the flour and mix to combine. roll an egg into the flour and shake of excess. using a 1/2 cup measure, scoop out the risotto and put in your hand. made an indentation in the middle, and place the egg into it. press the rice around the egg to coat completely with the risotto, pressing to cover all of the egg. place on the baking sheet and repeat with remaining eggs. chill 10 minutes. roll each egg in flour, then the egg, then the breadcrumbs. return to the baking sheet and chill until very cold, 1 hour. replace the parchment on your baking sheet with a double layer of paper towels.

fill a deep pot with 3″ of oil, or use a deep-fryer. heat oil to 350f. if you don’t have a deep-fry thermometer, use a cube of bread to test the oil. toss it in and see if it sizzles and browns right away. if not, heat a little more.

fry the arancini a few at a time, until the outside is golden brown and crispy, about 3 1/2 minutes. remove with a slotted spoon to your paper towel lined tray. allow to stand for 5 minutes, then serve hot with a tomato-ey accoutrement, such as marinara sauce, roasted tomato ketchup or chili sauce.

can be made ahead and reheated by baking at 400F for 7-10 minutes.

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