Scalloped Corn Arancini
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Scalloped Corn Arancini
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A twist on a classic Midwestern favorite and perfect for football games or fall potlucks, it's Scalloped Corn Arancini!
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Ingredients
- 1 creamed corn canned
- 1 egg slightly beaten
- 1 corn ~3/4 cup, fresh, kernels, from ear
- 1/8 /8 teaspoon black pepper freshly ground
- 1/8 /8 teaspoon white pepper
- 1 teaspoon sea salt coarse
- 6 Tablespoons Ritz crackers ~8 crackers, crushed
COATING:
- 2 egg beaten for an egg wash
- 1/2 /2 cup panko breadcrumbs
- 1/4 /4 cup Ritz crackers smashed (~6 crackers)
- 1/2 /2 cup all-purpose flour
- vegetable oil for frying
Instructions
- 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.
- 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.
- Meanwhile, prepare an egg wash by beating 2 eggs. In a separate bowl, mix together panko and cracker crumbs. Prepare flour in a third.
- Once arancini balls are set, roll in flour, then egg, then panko mix. Place on a plate until ready to fry.
- 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.
- 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.
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