Turkey arancini


First published in 2015
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Arancini mix


  • 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
For the turkey arancini, add the cooked risotto to a large bowl and break up with a spatula
Add the leftover turkey, thyme, sage, mozzarella and pepper, stirring to combine
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
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
First published in 2015
Share recipe