The Golden Door Moroccan Harari Arancini
2 cups of leftover Moroccan Harari "risotto"
1 eggs, beaten
1 cup red onion, chopped finely
1/2 tsp salt
1/4 tsp pepper
1/2 cup minced cilantro
3/4 cup gluten free breadcrumbs
2-3 oz. mozzarella diced into 1/4” cubes
Olive Oil or Coconut Oil- enough to coat your frying pan with about 1/4” of oil; and to add oil, as needed to fry the rice balls. I prefer the coconut oil as it enhances the Moroccan flavors but olive oil is lovely as well!
Mix risotto, egg, salt, pepper, red onion and cilantro.
Mix 1/2 cup of the breadcrumbs into the risotto mixture. Place the other 1/4 cup in a bowl to roll your lentil/rice balls.
I like to make small-ish balls.
Using a tablespoon, scoop a heaping tablespoon and insert a mozzarella cube into middle, roll into ball between your hands to make a tidy ball and then roll into breadcrumbs.
Once done, heat oil over medium-high heat but monitor it as you go.
Add the rice balls, cook until golden brown on all sides, remove onto a paper towel to drain excess oil.
Serve hot, warm or room temperature and ENJOY!