Jessica in the Kitchen · by Jessica Hylton★ 5.0 (9)
Vegan Arancini (Fried Rice Balls)
NUTRITION · PER SERVING40M COOK
CAL 8%·PRO 10%
CARBS 18G48% OF CAL
1G FIBER12G OTHER5G TOTAL SUGAR
FAT 7G39% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Crispy fried risotto balls stuffed with vegan mozzarella. A perfect way to use leftovers, they are crunchy outside and creamy inside.
starteritalian🍟 deep fryervegetarian
View the full recipe on Jessica in the Kitchen →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 12- 2 - 2 1/2 cups leftover risotto
- 1 cup plain panko breadcrumbs
- 1/4 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- Thrive Algae Oil for frying
- Vegan Mozzarella (at room temperature)
- Serve with Arrabbiata Sauce and garnish with parsley
At a glance
PER SERVING · TIME 40M
CAL 8%·PRO 10%
CARBS 18G48% OF CAL
1G FIBER12G OTHER5G TOTAL SUGAR
FAT 7G39% OF CAL
2G SAT5G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 20m
- Sodium
- 291mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 146mg
- Calcium
- 151mg
- Iron
- 0.68mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 291MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.