Name: Sweet Corn Arancini
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Italian
Ingredients: Leftover sweet corn risotto; 1/2 cup low moisture mozzarella cheese, cut into small cubes; 1 cup all-purpose flour; 2 large eggs, beaten with a fork; 2 cups Italian seasoned panko bread crumbs, crushed; Vegetable oil for deep frying; 1 cup store-bought mayonnaise*; 3 tablespoons prepared pesto (or homemade), plus more to taste; 1 tablespoon fresh lemon juice; 1 garlic clove, finely grated; Kosher salt

Ingredients

Scale

Leftover sweet corn risotto

1/2 cup low moisture mozzarella cheese, cut into small cubes

Breading:

1 cup all-purpose flour

2 large eggs, beaten with a fork

2 cups Italian seasoned panko bread crumbs, crushed

Vegetable oil for deep frying

Pesto aioli:

1 cup store-bought mayonnaise*

3 tablespoons prepared pesto (or homemade), plus more to taste

1 tablespoon fresh lemon juice

1 garlic clove, finely grated

Kosher salt

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Instructions

Make sweet corn risotto and let cool overnight.

Pulse Italian seasoned panko breadcrumbs in a food processor or place in a ziptop plastic bag and crush with a rolling pin to form finer crumbs.

Transfer breadcrumbs to a shallow bowl. Place flour in another shallow bowl. Lightly beat eggs in a third shallow bowl to blend. Working one at a time, dredge balls in flour, shaking off excess. Transfer to bowl with egg and turn to coat, letting excess drip back into bowl.

Coat with panko, pressing gently to adhere. Transfer to a parchment-lined rimmed baking sheet. Chill balls while you heat the oil.