You’ll Need
For the Arancini
600g cold cooked risotto rice
300g cooked white crab meat, drained
60g Parmesan, finely grated
Zest of 1 lemon
2 tbsp chopped parsley
1 egg, beaten
80g plain flour
2 eggs, beaten, for coating
120g panko breadcrumbs
Vegetable oil spray
For the Lemon Aioli
150g mayonnaise
1 small garlic clove, finely grated
1 tbsp lemon juice
Pinch of sea salt
Optional but dangerous
Chilli flakes
Rocket salad
Cold Italian lager
Method
Mix the cold risotto, crab, Parmesan, lemon zest, parsley and one beaten egg.
Shape into 16 firm balls and chill for 30 minutes.
Coat each ball in flour, beaten egg and panko.
Preheat your air fryer to 190°C.
Spray the arancini generously with oil and arrange without touching.
Air fry in batches for 10-12 minutes, turning once.
Check the crust is deep gold and the centre is piping hot.
Mix the mayonnaise, garlic, lemon juice and salt.
Rest the arancini for 2 minutes and serve with the lemon aioli.