Cheesy Jalapeño Arancini

Cheesy Jalapeno Arancini at The Little Shop of Olive Oils

Every once in a while, you just want something a little playful. Something crispy on the outside, melty on the inside, and guaranteed to disappear faster than you planned.

These Cheesy Jalapeño Arancini are exactly that kind of recipe. Using Jalapeño Premium Olive Oil adds a gentle, flavorful heat that sneaks up on you in the best way. It’s not overpowering—it just wakes everything up. The combination of gooey mozzarella, salty Parmesan, and diced jalapeños tucked inside warm rice makes these little bites completely irresistible.

I love serving these as an appetizer when friends come over, but they’re also perfect for game day or a casual weekend dinner when you want something comforting with a twist. And if you’ve got leftover risotto or rice, this recipe feels like a small victory—turning leftovers into something crave-worthy.

Crispy. Cheesy. Just spicy enough.
These are the kind of bites people remember.

Cheesy Jalapeño Arancini

https://shopevoo.com

Servings

16-18 Arancini

Prep Time

20 minutes

Category

Appetizers

Crispy, golden arancini filled with melted cheese and diced jalapeños, fried in Jalapeño Premium Olive Oil for a savory bite with just the right amount of heat.

Cheesy Jalapeño Arancini

Ingredients

  • 2 cups cooked and cooled risotto or white rice

  • 1 cup grated mozzarella cheese

  • ½ cup grated Parmesan cheese

  • 2 jalapeños, finely diced (seeds removed for less heat)

  • ¼ cup Jalapeño Premium Olive Oil, plus more for frying

  • ½ cup all-purpose flour

  • 2 large eggs, beaten

  • 1 cup breadcrumbs

  • Salt and pepper, to taste

  • Fresh parsley, chopped (for garnish)

Directions

  1. In a large bowl, combine the cooked risotto or rice with mozzarella and Parmesan cheeses. Add the diced jalapeños and mix until evenly combined.

  2. Shape the mixture into balls about the size of a golf ball and set aside.

  3. Heat Jalapeño Premium Olive Oil in a deep skillet or frying pan over medium heat.

  4. Set up a breading station with flour, beaten eggs, and breadcrumbs in separate shallow dishes. Season the flour with salt and pepper.

  5. Roll each rice ball in the flour, shaking off excess, then dip into the beaten eggs, and finally coat with breadcrumbs.

  6. Fry the arancini in batches, turning occasionally, until golden brown on all sides, about 3–4 minutes per batch.

  7. Remove from the oil and drain on a paper towel-lined plate.

  8. Garnish with chopped parsley and serve hot.

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