Cheesy Courgette Arancini Balls (Vegan)

Arancini is a dish that originates in Sicily and is essentially deep-fried balls of risotto.

This recipe uses a simple courgette risotto recipe but levels it up by rolling the risotto into little balls, coating them in breadcrumbs and frying until golden brown and crispy.

I paired the arancini balls with a homemade herby cashew dip for added creaminess.

COURGETTE RISOTTO

To make the courgette risotto you will need 1 white onion (finely diced), 2 cloves of garlic (finely chopped) and 1 courgette (grated).

Next, heat a large pan over medium heat and add 1 tbsp olive oil.

Add the chopped onion and garlic to the pan with a pinch of salt and pepper - adding salt at this stage helps the onions release their water, thus they will brown quicker.

Let the onion and garlic cook until they begin to brown.

Once the onion and garlic begin to brown add the grated courgette to the pan.

Leave the courgette to cook for a few minutes.

Next, add 180 g risotto rice to the pan and stir until well combined.

Leave the rice to cook and soak up the moisture from the courgettes for a couple of minutes.

Meanwhile, prepare 1 litre of vegetable stock (if you are vegan make sure the stock you use is suitable for vegans).

Use a ladle or small cup to gradually add one ladle full of stock to the risotto.

Reduce to medium-low heat and stir every so often.

Once the stock has been absorbed by the rice add another ladle full of stock. Repeat the above step until the rice is cooked - you may not need to use all of the stock.

Finally, add 1/2 tsp of chilli flakes to the cooked risotto along with 2 tsp nutritional yeast and salt (to taste). Mix until well combined.

Leave the risotto to one side to completely cool.

Once the risotto has completely cooled use a tablespoon to scoop the risotto and roll them into little balls with your hands - the risotto must be cold when you do this otherwise you won't be able to mould them into balls and it will get very messy!

After all the balls have been rolled out get three plates and sprinkle 60 g cornflour, 50 g breadcrumbs and 50 ml plant milk into each plate.

Coat each risotto ball first into the cornflour and then into the plant milk - you have to work fast at this stage or the risotto balls will get too wet and break.

Then coat the risotto balls in the breadcrumbs. They may lose their round shape during this stage of the process but don't worry after the balls have been coated in the breadcrumbs just gently roll them back into a round ball.

Heat a pan of oil for deep frying - for advice on how to deep fry safely see the guide by BBC Good Food.

Once the oil is hot deep fry the arancini balls until golden brown.

You will have to fry them in batches - do not overcrowd the pan with too many arancini balls otherwise they will stick together.

HERBY CASHEW DIPPING SAUCE

To make the cashew dipping sauce begin by soaking 75 g cashew nuts in boiling water. The cashews should be left to soak for at least an hour.

After the cashews have been soaked and have softened drain the water from them and add the nuts to a food processor/blender. To the blender add 1/4 cold water, 1/4 tsp mixed herbs, salt and pepper (to taste).

Blend until it becomes a smooth, creamy sauce. Serve with the hot arancini balls.

INGREDIENTS:

ARANCINI BALLS:

• 1 small white onion (finely diced)

• 2 cloves garlic (chopped)

• 1 courgette, approx 225g (grated)

• 180 g risotto rice

• 1-litre vegetable stock

• 1 tbsp olive oil

• Salt

• Pepper

• 1/2 tsp chilli flakes

• 2 tsp nutritional yeast

• 60 g cornflour

• 50 g breadcrumbs

• 50 ml plant milk (I used oat)

HERBY CASHEW DIPPING SAUCE:

• 75 g cashew nuts

• 1/4 cup cold water

• 1/4 tsp mixed herbs

• Salt

• Pepper

METHOD (RISOTTO):

1. Begin by heating a large pan over medium heat. Add the olive oil to the pan along with the onion and garlic. Add a pinch of salt and pepper to the pan and let cook until the onions begin to brown.

2. Once the onions have softened and turn a light brown colour, add the courgette. Leave to cook for a few minutes for the courgette to soften and release their water.

3. Next, add the risotto to the pan. Mix the rice into the courgette, onion and garlic. Let cook for a couple of minutes for the rice to soak up the moisture from the courgette.

4. Lower the heat to medium-low and using a ladle or small cup, gradually add one ladle full of stock to the risotto. Stir every so often.

5. Once the stock has been absorbed by the rice add another ladle full of stock. Repeat the above step until the rice is cooked.

6. To finish off the risotto add the nutritional yeast, chilli flakes and salt and pepper (to taste) to the pan and mix until well combined.

7. Leave the cooked risotto to completely cool.

METHOD (ARANCINI):

You could make the risotto the day before and use the leftovers to make arancini balls.

1. Using a tablespoon scoop out the cold risotto and use your hands to roll the risotto into little balls.

2. Once all of the balls have been rolled out get three plates and sprinkle the cornflour, breadcrumbs and plant milk into each plate. Coat each risotto ball first into the cornflour, then into the plant milk and finally into the breadcrumbs.

3. Heat a pan of oil for deep frying.

4. Once the oil is hot deep fry the arancini balls until golden brown. You will have to fry them in batches, if you overcrowd the pan with too many arancini balls they will stick together.

5. Serve hot!

METHOD (HERBY CASHEW SAUCE):

1. Begin by soaking the cashews in boiling hot water - leave them to soak for at least an hour.

2. After the cashews have been soaked and have softened drain the water from them and add the nuts to a food processor/blender.

3. To the blender also add the cold water, mixed herbs, salt and pepper (to taste).

4. Blend until smooth.

5. Serve with the hot arancini balls.