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Turkey arancini
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The Italian snack of arancini is more than just a way of using up leftover risotto – it's incredibly tasty, too. Frances Atkins' turkey arancini recipe is doubly resourceful, using leftover turkey as well as leftover risotto to make a great snack.
First published in 2015
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Ingredients
Metric
Imperial
Arancini mix
- 400g of cooked risotto
- 200g of leftover turkey meat, finely chopped
- 1 tsp thyme leaves, chopped
- 1 tsp dried sage
- 80g of mozzarella cheese, grated
- 1 pinch of pepper
Coating
- 100g of plain flour
- 2 eggs, beaten
- 120g of white breadcrumbs, fine
- 500ml of vegetable oil
Yoghurt and parsnip
- 1 parsnip, peeled and sliced
- 300ml of skimmed milk
- 200ml of low fat natural yoghurt
- 1 pinch of salt
To serve
- 150g of herby green salad
SAVE RECIPE
Equipment
- Deep fat fryer
- Blender
Method
1
For the turkey arancini, add the cooked risotto to a large bowl and break up with a spatula
- 400g of cooked risotto
2
Add the leftover turkey, thyme, sage, mozzarella and pepper, stirring to combine
- 200g of leftover turkey meat, finely chopped
- 1 tsp thyme leaves, chopped
- 1 tsp dried sage
- 80g of mozzarella cheese, grated
- 1 pinch of pepper
3
Pour some water into a separate bowl and moisten your hands slightly. Roll the risotto mix into 12 balls, wetting your hands frequently to stop the mix from sticking
4
Place on a tray, cover with cling film and store in the fridge to set for 30-60 minutes
5
For the parsnip purée, add the parsnip and milk to a saucepan and bring to a gentle simmer. Leave on the heat for 15-20 minutes, or until the parsnip is cooked through
- 1 parsnip, peeled and sliced
- 300ml of skimmed milk
6
Pass the contents of the pan through a fine sieve, reserving the milk. Add the parsnip to a blender and blitz with enough of the reserved milk to form a thick purée
7
Combine the purée with the yoghurt in a bowl. Season with a pinch of salt and set aside
- 200ml of low fat natural yoghurt
- 1 pinch of salt
8
Once set, remove the arancini balls from the fridge and heat the oil in a deep-fat fryer to 175°C
- 500ml of vegetable oil
9
Prepare 3 bowls, add flour to the first, the beaten eggs to the second and pour breadcrumbs into the third
- 100g of plain flour
- 2 eggs, beaten
- 120g of white breadcrumbs
10
Dip the arancini in flour, tapping to remove any excess before coating in the egg wash and finally the breadcrumbs
11
Gently lower the crumbed arancini into the hot oil, 3-4 at a time. Fry for 3-4 minutes until crunchy and golden
12
Remove from the oil and drain on kitchen towel. Serve warm with the yoghurt and parsnip dip and the green salad
- 150g of herby green salad
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