Cheesy Jalapeno Arancini-The Little Shop of Olive Oils

Cheesy Jalapeño Aranci


  • 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 Jalapeno 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)


  • In a large bowl, combine the cooked risotto or white rice with mozzarella and Parmesan cheese. Add the diced jalapeños and mix until the ingredients are well distributed.
  • Shape the rice mixture into small balls, about the size of a golf ball.
  • Heat the Jalapeño EVOO in a deep skillet or a frying pan over medium heat.
  • While the oil is heating, set up a breading station: Place flour, beaten eggs, and breadcrumbs in three separate shallow dishes. Season the flour with salt and pepper.
  • Roll each rice ball in the flour and shake off any excess. Then, dip it into the beaten eggs, and finally roll it in the breadcrumbs until fully coated.
  • Fry the arancini in batches in the hot Jalapeño EVOO, turning occasionally, until they are golden brown on all sides. This should take about 3-4 minutes per batch.
  • Once fried, remove the arancini from the oil and let them drain on a paper towel-lined plate to remove excess oil.
  • Garnish with chopped fresh parsley.
  • Serve hot, with a dipping sauce of your choice if desired, and enjoy the spicy, cheesy goodness with a Jalapeño EVOO twist!
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