Turkey Arancini Recipe

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.

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

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Deep fat fryer
Blender

For the turkey arancini, add the cooked risotto to a large bowl and break up with a spatula

400g of cooked risotto

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

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

Place on a tray, cover with cling film and store in the fridge to set for 30-60 minutes

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

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

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

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

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

Dip the arancini in flour, tapping to remove any excess before coating in the egg wash and finally the breadcrumbs

Gently lower the crumbed arancini into the hot oil, 3-4 at a time. Fry for 3-4 minutes until crunchy and golden

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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Frances Atkins

Frances Atkins creates imaginative, spirited and beautifully executed food inspired by the stunning landscape of the surrounding Yorkshire Dales.

Turkey arancini

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