Turkey arancini

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

Ingredients

Metric

Imperial

Arancini mix

Coating

  • 100g of plain flour
  • 2 eggs, beaten
  • 120g of white breadcrumbs, fine
  • 500ml of vegetable oil

Yoghurt and parsnip

To serve

  • 150g of herby green salad

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
2
Add the leftover turkey, thyme, sage, mozzarella and pepper, stirring to combine
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
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
First published in 2015

The unique beauty of the rolling Yorkshire Dales has long framed Frances Atkins’ creative cooking, offering a stunning backdrop to her creative, spirited and beautifully executed food.

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