Ingredients:

  • 1 Tbsp Olive Oil
  • 1 medium Shallot, finely diced
  • 2 cloves Garlic, minced
  • 4 cups (500 g) Cauliflower Rice, well-drained
  • 1/4 cup (60 mL) Vegetable Stock (low sodium) or water
  • 1 tsp Dried Oregano
  • Salt & Black Pepper, to taste
  • 2 Tbsp (30 g) Cream Cheese, softened
  • 1/2 cup (50 g) Parmesan Cheese, finely grated
  • 2 large Eggs, lightly whisked (for base)
  • 4 oz (115 g) Fresh Mozzarella, cut into 1/2-inch cubes (for filling)
  • 1/2 cup (60 g) All-Purpose Flour
  • 2 large Eggs (for breading), whisked
  • 1 1/2 cups (100 g) Panko Breadcrumbs
  • 4 cups (approx. 1 Litre) Vegetable Oil, for frying

Instructions:

  1. Sauté shallots in olive oil over medium heat until softened (3 minutes). Add garlic and oregano, cooking for 30 seconds. Add the cauliflower rice and stock. Cook, stirring frequently, until the cauliflower is tender and all liquid has fully evaporated (crucial for structure).
  2. Remove the mixture from the heat. Use a potato masher to roughly mash about half the mixture to create a stickier consistency. Season heavily with salt and pepper. Spread onto a baking sheet to cool slightly (5 minutes).
  3. Transfer the cooled cauliflower to a bowl. Mix in the softened cream cheese and Parmesan until fully incorporated. Beat the two raw eggs and mix them into the cauliflower base until sticky and homogeneous.
  4. Cover the bowl and refrigerate the mixture for a minimum of 60 minutes. If the mixture is too warm or loose, the balls will fall apart when frying. This chill is mandatory.
  5. Scoop about 2 tablespoons of the chilled mixture. Flatten slightly, place one mozzarella cube in the center, and carefully wrap the cauliflower around the cheese. Roll into a smooth, compact ball (roughly 1.5 inches / 4 cm). Place the shaped balls back onto the parchment-lined baking sheet.
  6. Set up the breading station: place flour in the first shallow bowl, whisked eggs in the second, and Panko breadcrumbs in the third. Dredge each arancini first in flour (shaking off excess), then dip fully in the egg mixture, and finally, roll thoroughly in the Panko breadcrumbs, pressing gently for an even coating.
  7. For best results, refrigerate the breaded arancini again for 15 minutes. This second chill helps the coating adhere perfectly, preventing separation during cooking.
  8. Heat 2 inches of vegetable oil in a deep pot or fryer to precisely 350°F (175°C). Working in small batches (3-4 balls at a time), carefully lower the arancini into the hot oil.
  9. Fry for 4–5 minutes, turning occasionally, until deep golden brown and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. Season immediately with a pinch of sea salt and serve piping hot to ensure the mozzarella is melted.