5 from 2 votes
Gluten-Free Pesto Arancini
Gluten-Free Pesto Arancini Recipe
Prep Time
15 mins
Cook Time
6 mins
Total Time
21 mins
Course: Appetizer
Cuisine: Italian
Servings: 20 appetizers
Calories: 191 kcal
Author: Carol Kicinski
  • 4 cups cooked rice
  • ½ cup basil pesto
  • Kosher or fine sea salt
  • Black pepper
  • 4 ounces fresh mozzarella cheese
  • 2 large eggs
  • 2 cups Kinnikinnick gluten free Panko Crumbs
  • 4 cups vegetable oil
  • ½ cup marinara sauce
  1. Combine the rice and pesto and season generously with salt and pepper. Divide into 20 equal sized balls. Cut the mozzarella into 20 small pieces. Push the cheese into each ball and squeeze tightly to enclose.

  2. Beat the eggs in a plate. Put the panko in another plate. Roll the balls first into the egg then into the panko, pressing tightly.
  3. Heat the oil in a saucepan to 350 degrees. Fry the rice arancini, a few at a time, until deeply golden brown, about 90 seconds. Remove with a slotted spoon, sprinkle with a bit of salt and repeat with the remaining arancini.

  4. Serve warm with warm marinara sauce for dipping.

Nutrition Facts
Gluten-Free Pesto Arancini Recipe
Amount Per Serving
Calories 191 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g25%
Cholesterol 27mg9%
Sodium 196mg8%
Potassium 42mg1%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 1g1%
Protein 4g8%
Vitamin A 214IU4%
Vitamin C 1mg1%
Calcium 45mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.