IDAHO® POTATO ARANCINI | IDAHO POTATO COMMISSION
|4 large Idaho® potatoes|
|1 pound sweet Sicilian sausage, browned (recipe follows or already prepared mild Italian sausage may be substituted)|
|1/2 cup fresh peas (blanched) or frozen peas, thawed|
|1/2 cup pecorino cheese, grated|
|1/3 cup parsley, chopped|
|3 large eggs|
|1 cup all purpose flour|
|3 cups bread crumbs|
|1 teaspoon kosher salt|
|1/4 teaspoon freshly ground nutmeg|
|2/3 cups olive oil|
|1 bunch baby arugula, washed|
- 1. Bake the potatoes at 400° F until they can be easily pierced with a fork (about 1 hour).
2. Remove the potatoes from oven and let them cool enough to handle. Peel the potatoes then force the pulp through a ricer or food mill into a non-reactive bowl.
3. Add 1 egg, salt and nutmeg, and mix. In another non-reactive bowl mix the sausage, pecorino cheese, peas and parsley.
4. To form the Arancini, moisten your hands in tepid water, then take 1/4 cup of the potato mixture and flatten it into a cup shape in the palm of your hand.
5. Spoon a generous tablespoon of the sausage mixture into the center then fold the outer edge of potato over the filling completely enclosing it, to prevent the filling from leaking out. You may need a little more potato to accomplish this.
6. Shape into a perfect ball, about 2″ in diameter, and continue to make 8 more Arancini in the same manner.
7. Place flour and bread crumbs each in two separate bowls. Lightly beat remaining eggs in a third bowl. Thoroughly coat each Arancini ball in these three steps: first with the flour, then with the eggs and finally, the bread crumbs.
8. Put the Arancini on a tray sprinkled with bread crumbs and refrigerate for at least 1/2 hour. Heat a heavy bottom deep sided skillet containing 4-5 inches of Olive Oil, until the oil is hot (340° F) but not smoking. Gently lower 6 Arancini into the oil with a slotted spoon and cook them until they are golden brown, making sure to roll them often to insure even cooking.
9. Drain the Arancini on paper towels. Cook the remaining Arancini in the same manner. Garnish with arugula and serve.
POTATO RICE BALLS RECIPE – FOOD.COM
Total time: 40 minutes
Prep time: 20 minutes
Cook time: 20 minutes
Yield: 20 serving(s)
|2 cups leftover mashed potatoes, well seasoned|
|2 cups leftover rice|
|1 cup peas (frozen, fresh not canned)|
|1 cup shredded cheddar cheese|
|1 egg, beaten|
|1 cup seasoned bread crumbs|
|olive oil, spray|
- Preheat oven to 425 degrees.
- Combine the first 5 ingredients with clean hands. Form into balls and roll in bread crumbs pressing in to coat the balls.
- Place on a olive oil spayed cookie sheet pan. Lightly spray the tops of the balls.
- Place in oven and bake 10 minutes. Flip and bake 10 more minutes.
- Remove and enjoy as is or drizzle olive oil over them, or dip in to your favorite tomato sauce.
Calories 120.9, FatContent 0.8, SaturatedFatContent 0.3, CholesterolContent 9.8, SodiumContent 172.9, CarbohydrateContent 24.5, FiberContent 1.3, SugarContent 1.1, ProteinContent 3.3
CHEATER POTATO ARANCINI RECIPE | JUST A PINCH RECIPES
Provided by: www.aspicyperspective.com
Prep time: 15 minutes
Cook time: 15 minutes
|2 1/2 cups leftover homemade mashed potatoes (or store-bought)|
|10 ounce box frozen chopped spinach, thawed|
|1 ounce packet Hidden Valley Dips Mix, Original Ranch|
|3/4 cup cornstarch|
|2 quarts fry oil (peanut oil, vegetable, oil, grapeseed oil…)|
|1 1/2 cupsmarinara for dipping|
- Place the spinach in a sieve and press out as much moisture as possible. Then move it to a large paper towel and squeeze out the remaining moisture.
- Measure the mashed potatoes into a bowl. Then add the dried spinach and the packet of Hidden Valley Dips Mix. Mix by hand to combine.
- Pour the oil into a large stock pot and set over medium-high heat. Use a 1 1/2 tablespoon scoop to measure the potato mixture. Then roll each scoop into a ball. Place the cornstarch in a rimmed dish, and roll the potato balls in the cornstarch to thoroughly coat.
- Start frying once the oil reaches 350 degrees F. Carefully lower 10-12 balls into the hot oil and fry for 5-8 minutes, until golden brown. Remove the potato arancini with a skimmer and place on a paper towel lined plate. Repeat with remaining potato balls.
- Serve the potato arancini hot with warm marinara for dipping.