Italian Street-Style Fried Arancini with Mozzarella and Marinara

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-02 · Updated 2026-05-02

Golden-fried rice balls stuffed with melted mozzarella, served with a tangy homemade marinara for dipping — a beloved Italian street food snack. This italian-inspired street food ready in about 50 minutes pairs cold cooked arborio rice, grated Parmesan cheese, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups cold cooked arborio rice
• 1/2 cup grated Parmesan cheese
• 6 oz mozzarella cheese, cut into 12 small cubes
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup bread crumbs
• 2 cups vegetable oil for frying
• 1 cup canned crushed tomatoes
• 2 tbsp olive oil
• 2 cloves minced garlic
• 2 tbsp fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp sugar

Instructions

1. Step 1: To make the marinara sauce, heat 2 tablespoons olive oil in a small saucepan over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant. Add 1 cup canned crushed tomatoes, 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon sugar, and 2 tablespoons chopped fresh basil. Simmer gently for 15 minutes, stirring occasionally, until thickened.
2. Step 2: In a large bowl, mix 2 cups cold cooked arborio rice with 1/2 cup grated Parmesan cheese until well combined.
3. Step 3: Take a handful (about 2 tablespoons) of the rice mixture and flatten it in your palm. Place a small cube of 6 ounces mozzarella cheese in the center, then shape the rice around it into a tight ball. Repeat to make 12 arancini balls.
4. Step 4: Set up a dredging station with 1/2 cup all-purpose flour in one bowl, 2 beaten large eggs in a second bowl, and 1 cup bread crumbs in a third bowl. Roll each rice ball first in flour, then dip into the eggs, and finally coat evenly with bread crumbs.
5. Step 5: Heat 2 cups vegetable oil in a deep skillet or heavy pot over medium-high heat to 350°F. Fry the arancini in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Drain on paper towels.
6. Step 6: Serve the hot arancini immediately alongside the warm marinara sauce for dipping, enjoying a classic Italian street food treat.