Viewing a single comment thread. View all comments

iced1777 t1_j2deg3n wrote

Reply to comment by PorcoDiglett in [Homemade] Arancini by Bloodfart2112

Thanks for the link, looks like a great resource. I've seen a lot of Americanized recipes (which come pretty close!) use saffron, but I've never seen the batter before. Almost any fried breading in Italian-American cooking will use egg as the "glue". Anyone know if a batter made from flour would make a big difference in the end result compared to egg?


PorcoDiglett t1_j2dnans wrote

I'm sicilian myself (living in Mazara del Vallo and studying in Palermo) and I make arancine with my mom quite often. I can assure you that the batter is the traditional way.
As of the difference between batter and egg, I can't really tell because we always use batter. Probably it lacks of that eggy flavour, which is good since you don't want that.

I wanted to point out a thing of GialloZafferano's recipe. They use caciocavallo cheese both for rice and ragù filling. It's a very specific cheese from south Italy and it could be hard to find outside. You can switch that with regular parmesan-like cheese for rice and mozzarella for fillings.
Also there are just two different fillings in that recipe, but you can use whatever ingredient you like. Popular ones are: speck and fontina/provola, spinach bacon and mozzarella, eggplants tomato sauce and pecorino, salmon and besciamella.
You can even go more gourmet if you like with fancy combinations.