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Get the Recipe Scalloped Corn Arancini

A twist on a classic Midwestern favorite and perfect for football games or fall potlucks, it's Scalloped Corn Arancini!

Prep Time
20 mins
Cook Time
20 mins
Servings: 12 arancini
Course: Appetizer
Cuisine: American

Ingredients

  • 1 1 can creamed corn
  • 1 1 egg slightly beaten
  • 1 1 ear fresh corn kernels ~3/4 cup
  • 1/8 1/8 teaspoon freshly ground black pepper
  • 1/8 1/8 teaspoon white pepper
  • 1 1 teaspoon coarse sea salt
  • 6 6 Tablespoons crushed Ritz crackers ~8 crackers
COATING:
  • 2 2 eggs beaten for an egg wash
  • 1/2 1/2 cup panko breadcrumbs
  • 1/4 1/4 cup Ritz crackers smashed (~6 crackers)
  • 1/2 1/2 cup all-purpose flour
  • vegetable oil for frying

Instructions

    Cup of Yum
  1. Start by making the scalloped corn: pre-heat oven to 350°F. In a mixing bowl or the oven-safe skillet/baking dish you'll use, stir together creamed corn, 1 beaten egg, corn kernels, peppers, salt, and crackers until combined. Spread evenly in a skillet and bake for 27-30 minutes, until golden on top and set up. Remove from oven and let cool for 20-30 minutes.
  2. Once scalloped corn is cooled, use a scoop or spoon to form 12, 1.5 - 2 inch balls. Place on a parchment lined baking sheet and place in the fridge for at least 30 minutes to set up.
  3. Meanwhile, prepare an egg wash by beating 2 eggs. In a separate bowl, mix together panko and cracker crumbs. Prepare flour in a third.
  4. Once arancini balls are set, roll in flour, then egg, then panko mix. Place on a plate until ready to fry.
  5. In a dutch oven or cast iron skillet, add vegetable oil approximately 2 inches deep; heat to 350° over medium heat. Add coated arancini balls to the hot oil and fry, turning as needed, until all sides are golden brown; approximately 3-4 minutes. Remove with a slotted spoon and place on a paper towel.
  6. Serve warm, with a sprinkle of parsley or parmesan cheese as desired.

Notes

  • Have leftovers? Store in an airtight container in the fridge. Reheat in a 375°F oven, preferably on a pizza stone to ensure crispiness. Best used within 2-3 days of the first fry.