Anchovy Arancini Recipe

Name: Anchovy Arancini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 stalk celery, trimmed, chopped finely; 1 None small Spanish onion, chopped finely; 1 clove garlic, minced; 1/2 cup tomato paste; None None Anchovy Arancini; 14 oz medium-grain rice; 2 tsp olive oil; 3 oz canned anchovy fillets in oil, drained, chopped finely; 2 cloves garlic, minced; 2 tbsp tomato paste; 1 tbsp finely chopped fresh parsley leaves; 2 tbsp finely grated Parmesan cheese; 4 oz mozzarella cheese, cut into 1/3 inch cubes; None None flour, for dusting; 2 None large eggs, beaten lightly; 1 cup dried breadcrumbs; None None vegetable oil, for deep-frying

Servings: persons

1 stalk celery, trimmed, chopped finely
1 None small Spanish onion, chopped finely
1 clove garlic, minced
1/2 cup tomato paste
None None Anchovy Arancini
14 oz medium-grain rice
2 tsp olive oil
3 oz canned anchovy fillets in oil, drained, chopped finely
2 cloves garlic, minced
2 tbsp tomato paste
1 tbsp finely chopped fresh parsley leaves
2 tbsp finely grated Parmesan cheese
4 oz mozzarella cheese, cut into 1/3 inch cubes
None None flour, for dusting
2 None large eggs, beaten lightly
1 cup dried breadcrumbs
None None vegetable oil, for deep-frying

1
To make the tomato sauce, oil a small frying pan and place over medium heat. Cook celery, onion and garlic, stirring, until celery softens. Add tomato paste and 1 2/3 cups water. Bring to a boil then reduce heat and simmer for 15 mins, or until sauce thickens.
2
Meanwhile, cook rice in boiling salted water until just tender. Drain.
3
Heat olive oil in a small frying pan over medium heat. Cook anchovies, garlic, tomato paste and parsley until fragrant. Transfer to a large bowl along with anchovy mixture and Parmesan. Let cool.
4
Roll cooled rice mixture into balls using 2 tbsp rice mixture then stuff with mozzarella. Coat arancini in flour, shaking off excess. Dip into lightly beaten eggs then coat in breadcrumbs.
5
Heat vegetable oil in a large saucepan to 350u00b0F. Working in batches, deep-fry arancini until golden brown. Transfer to paper towels to drain. Serve with tomato sauce.

865

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 stalk celery, trimmed, chopped finely, 1 None small Spanish onion, chopped finely, 1 clove garlic, minced, 1/2 cup tomato paste, and more.

Yes, Anchovy Arancini falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Anchovy Arancini

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions