Couscous Arancini with Zucchini and Mozzarella

Arancini is traditionally made from rice, but couscous has firmly taken its place on the Italian menu, and in many dishes rice is successfully replaced by couscous. Cooking arancini – delicious deep-fried balls.

Cook: 1 hour 15 mins

Servings: 5

Ingredients

Directions

Pour couscous into a deep bowl, add a pinch of salt, pour two glasses of boiling water (or according to the instructions on your package). Cover and leave for 10-15 minutes.
Peel and finely chop the onion, fry with a spoonful of vegetable oil until light golden.
Add zucchini grated on a coarse grater to the onion. Salt and pepper to taste, fry for 3-4 minutes. Then let it cool.
Cut half of a large mozzarella ball into pieces.
Mix the cooled couscous and zucchini, finely grated hard cheese, egg. The mass should not turn out to be liquid! If yours is too soft, you can add a little flour.
Pour flour, crackers into separate bowls, and beat 3 eggs in the third.
From the mass with couscous, form a flat cake (slightly less than a tablespoon), spread the mozzarella in the center. We form a ball.
Dip the ball in flour.
Then we dip into the egg mass.
And roll in breadcrumbs. Then again in an egg and in crackers, a double breading is obtained.
It is better to immediately prepare all the balls (I got 15 large ones, you can make 20 smaller ones).
Heat a little more than medium vegetable oil on a fire, dip 3-4 arancini balls into the oil (or fry in a deep fryer).
Place the fried golden arancini on paper napkins.
Delicious and beautiful arancini are ready!
Serve with your favorite sauce. And here they are in section: crispy crust and soft center with melted mozzarella inside.

Bon appetit!

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