Ricette di Sicilia
Cibo, cultura e tradizioni siciliane
Potato Arancini - a Comforting Sicilian Classic
Learn how to make Sicilian potato arancini, a clever and delicious twist on the classic - crisp on the outside, soft within and wonderfully moreish.
🛒 Ingredients
- ✓ 1 kg potatoes
- ✓ 3 eggs
- ✓ 2 egg yolks
- ✓ 40 g butter
- ✓ 25 g fresh yeast
- ✓ semolina flour, as needed
- ✓ breadcrumbs, as needed
- ✓ 250 g beef and pea ragù
- ✓ extra virgin olive oil
- ✓ salt, to taste
- ✓ freshly ground black pepper
📊 Nutritional Information
Potato arancini are a delicious variation on the classic rice version, replacing the grains with a soft, buttery mash that turns wonderfully light and crisp once fried. Stuffed with a rich beef-and-pea ragù, they strike a beautiful balance of comfort and flavour - the kind of Sicilian dish that feels both homely and festive.
Their golden crust hides a tender centre, fragrant with freshly ground pepper and enriched with egg and butter. Whether served as a starter, part of a sharing spread or as a cosy meal in their own right, these arancini are guaranteed to win hearts at the table.
Perfect for autumn but irresistible all year round, they bring the warm spirit of Sicilian street food straight into your kitchen.
👨🍳 Preparation
- 1
Wash and boil the potatoes in their skins in lightly salted water.
- 2
Peel the potatoes and mash them while still warm, then leave to cool slightly.
- 3
Mix the mashed potatoes with the egg yolks, butter, two tablespoons of flour and the yeast dissolved in a little warm water.
- 4
Season with salt and pepper, then form into balls roughly the size of a small orange.
- 5
Make a hollow in each ball, add a spoonful of beef-and-pea ragù and seal well.
- 6
Place the arancini on a tray and allow them to rise for about 1 hour.
- 7
Roll in semolina flour, then dip into beaten eggs mixed with a pinch of salt, and finally coat in breadcrumbs.
- 8
Fry in plenty of hot extra virgin olive oil until crisp and golden.
- 9
Drain on kitchen paper and serve piping hot.
💡 Tips and Variations
To enrich the filling, add a few cubes of mozzarella or fresh peas for extra creaminess.
For a lighter version, bake your arancini at 200°C for 25 minutes with a light brushing of olive oil.
📦 Storage
- • Store in the fridge for up to 2 days.
- • You may freeze them as long as all ingredients were fresh and not previously frozen.
- • Fry directly from frozen - no need to thaw.
🍷 Pairing
Enjoy with a glass of Contea di Sclafani Nerello Mascalese, an elegant Sicilian red whose fruity notes highlight the rich flavour of these potato arancini.
With their crisp exterior and soft, flavourful centre, potato arancini capture the creativity and comfort of Sicilian home cooking. Ideal for gatherings or relaxed meals, they’re a true crowd-pleaser in every season.
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