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Kapunata Arancini

Kapunata arancini are a bomb of flavours and textures. Rice fried balls that are filled with a savoury Maltese style kapunata.
Prep Time45 minutes
Cook Time45 minutes
Resting Time1 hour
Total Time2 hours 30 minutes
Course: Appetizer, lunch, Snack
Cuisine: European, Maltese, Mediterranean
Keyword: caponata, Rice
Servings: 12 balls

Ingredients

For the rice balls

  • 500 g rice arborio or carnaroli
  • 1,200 ml broth vegetable or chicken
  • 100 g parmesan cheese grated
  • 70 g butter
  • 300 g kapunata/caponata

For the batter and breading

  • 75 g flour
  • 1 egg
  • 100 ml water
  • 1 tsp salt
  • breadcrumbs
  • vegetable oil for frying

Mint dip

  • 40 g mint chopped finely
  • 4 tbsp olive oil
  • 1 garlic clove minced
  • juice and zest of a lemon

Instructions

For the Kapunata

  • Check out the detailed kapunata recipe here

Mint dip

  • Simply mix all the ingredients together. Set aside until you're ready to serve.

Arancini

  • Start by cooking the rice a day before. To a large pot add the broth and let it come to a boil. Add the rice and let cook on medium heat, until all the water is absorbed by the rice. This should take about 20 minutes.
  • Once ready, mix in the butter and grated cheese until everything is well combined. Spread the rice on a large baking tray, cover and let cool completely. Ideally store in the fridge overnight.
  • When you want to start shaping the arancini, make sure that you have everything ready. Take the kapunata and rice out from the fridge about 15 minutes before. Prepare a tray lined with baking parchment paper.
  • Take a couple of tablespoons of rice in your hand and shape them by pressing it into the hollow of your palm. Place a tablespoon of kapunata in the centre (you can also add some mozzarella). Close the filling inside tightly and shape them into a ball.
  • Place each rolled arancina on the tray, repeat until you have used all the rice and kapunata.
  • Prepare the batter by mixing together the flour, egg, salt and water.
  • Dip each arancina ball in the batter and then in the breadcrumbs. Place on the lined baking tray, cover and place in the fridge or freeze for at least an hour. *
  • In a large pot, heat the vegetable oil to 170°C/340°C. Cook each arancina one at a time, for about 5 minutes, until it has a nice golden brown colour. Drain them from excess oil on a plate with paper towels.
  • Serve immediately warm! Although, be careful of the piping hot filling inside.

Notes

* Cooling the arancini before cooking will help with avoiding that the filling oozes out.