Pumpkin and Gorgonzola arancine in an air fryer are a very tasty alternative to the classic arancine/arancini, a traditional Sicilian specialty. Arancine are the most characteristic street food product of the island: rice balls filled with meat ragù, peas, and caciocavallo cheese or cooked ham and mozzarella, dipped in batter, breadcrumbs, and then fried in abundant hot oil.
What I propose in this recipe is certainly a lighter version because it’s cooked in an air fryer, yet it maintains a very crispy coating.
The version of arancine with pumpkin and Gorgonzola is really good; if you like pumpkin, you have to try them! A very creamy heart with a strong flavor, in contrast with the more delicate and sweet taste of the pumpkin, will win you over.
To prepare these pumpkin and Gorgonzola arancine, I chose the butternut squash, but you can also use delica or mantovana, and creamy Gorgonzola.
But let’s prepare these delicious pumpkin and Gorgonzola arancine in the air fryer…
TRY ALSO THESE RECIPES:
- Difficulty: Medium
- Cost: Economical
- Rest time: 3 Hours
- Preparation time: 1 Minute
- Portions: 8 Pieces
- Cooking methods: Stove, Air Fryer
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
Ingredients for 8 arancine
- Half yellow onion
- 1 1/4 cup Carnaroli rice
- 1 lb butternut squash
- 1 quart vegetable broth
- 2 tbsp butter
- 1 oz grated Parmesan
- to taste extra virgin olive oil
- 7 oz Gorgonzola
- to taste breadcrumbs
- to taste batter (150 g flour; 1 cup cold water; 1 pinch of salt)
- A few sprays seed oil
Tools
- 1 Air Fryer
Steps
How to prepare the arancini
Start by browning the chopped onion in a pan with a drizzle of extra virgin olive oil. Peel and dice the pumpkin and add it to the onion, cover, and cook until softened; if needed, add a little water.
In another pan, toast the rice and add it to the pumpkin, pouring the vegetable broth until cooked.
Once ready, turn off the heat and mix the risotto with butter and Parmesan.
Spread it out to cool and place it in the refrigerator for a few hours, at least 3 hours.
After the resting time, take some rice and place it in the palm of your hand, insert the Gorgonzola, and close with more rice, forming the classic round shape of arancine.
Continue until you run out of rice.
Dip them in the batter, prepared with flour, water, and salt.
And then in the breadcrumbs, trying to seal well by pressing lightly on the rice ball.
Spray them with oil and place them in the air fryer at 392°F for 10 minutes and at 428°F for 2 minutes to give more crispiness.
Your arancini are ready; serve them hot
