These golden-brown fried stuffing arancini with truffle aioli transform your leftover holiday stuffing into an elegant appetizer that’ll steal the show at any gathering. I’ve taken the comforting flavors of traditional bread stuffing, rolled them into perfect crispy balls, and paired them with a luxurious truffle aioli that makes every bite feel like a special occasion.
SERVES: 4 | PREP: 30 MIN | COOK: 25 MIN | TOTAL: 55 MIN
Ingredients
For the Arancini Base
| Ingredient | Amount |
|---|---|
| Prepared bread stuffing (cold) | 3 cups |
| Large eggs | 2 |
| Parmesan cheese (grated) | ½ cup |
| Fresh parsley (chopped) | 2 tablespoons |
| Garlic powder | ½ teaspoon |
| Salt | ½ teaspoon |
| Black pepper | ¼ teaspoon |
For the Coating Station
| Ingredient | Amount |
|---|---|
| All-purpose flour | 1 cup |
| Large eggs (beaten) | 2 |
| Whole milk | 2 tablespoons |
| Panko breadcrumbs | 2 cups |
| Italian seasoning | 1 teaspoon |
For the Truffle Aioli
| Ingredient | Amount |
|---|---|
| Mayonnaise | ½ cup |
| Garlic cloves (minced) | 2 |
| Truffle oil | 1 tablespoon |
| Fresh lemon juice | 1 teaspoon |
| Dijon mustard | ½ teaspoon |
| Salt | ¼ teaspoon |
For Frying
| Ingredient | Amount |
|---|---|
| Vegetable oil | 4 cups |
Step-by-Step Instructions
Phase 1: Preparing the Arancini Mixture (10 minutes)
Step 1: Take your 3 cups of cold stuffing and place it in a large mixing bowl. Cold stuffing is key here because it holds together better than warm stuffing. If your stuffing is fresh, refrigerate it for at least 2 hours before starting.
Step 2: Crack 2 eggs into the bowl with the stuffing. The eggs act as a binder that’ll keep your arancini from falling apart during frying. Use a fork to break up the yolks completely.
Step 3: Add ½ cup grated Parmesan cheese to the mixture. The cheese adds a salty, savory depth that complements the stuffing flavors. Fresh-grated Parmesan works best, but pre-grated is fine too.
Step 4: Mix in 2 tablespoons chopped fresh parsley, ½ teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon black pepper. Stir everything together with your hands until completely combined. The mixture should feel slightly sticky and hold together when squeezed.
Step 5: Perform the squeeze test. Grab a handful of the mixture and squeeze it firmly. It should form a ball that doesn’t fall apart. If it’s too dry and crumbly, add 1 tablespoon of water or broth at a time until it holds together.
Phase 2: Shaping the Arancini (10 minutes)
Step 6: Line a baking sheet with parchment paper. Wet your hands slightly with cold water to prevent sticking. Scoop about ⅓ cup of the stuffing mixture and roll it between your palms into a smooth ball. Each ball should be about the size of a golf ball.
Step 7: Place each formed ball on the prepared baking sheet. You should get 12-14 arancini from this recipe, which gives each person 3-4 pieces. If the mixture starts sticking to your hands, rinse them and re-wet them between every few balls.
Step 8: Once all the arancini are shaped, place the baking sheet in the refrigerator for 15 minutes. This chilling step is crucial because cold arancini hold their shape better during the coating and frying process.
Phase 3: Setting Up the Coating Station (5 minutes)
Step 9: While the arancini chill, set up your three-bowl coating station. In the first shallow bowl, add 1 cup all-purpose flour. In the second bowl, whisk together 2 beaten eggs with 2 tablespoons milk until smooth. In the third bowl, combine 2 cups panko breadcrumbs with 1 teaspoon Italian seasoning.
Step 10: Arrange your bowls in order: flour, egg mixture, then breadcrumbs. Place an empty plate at the end of the line for the coated arancini. This assembly line setup makes coating go much faster.
Phase 4: Coating the Arancini (5 minutes)
Step 11: Remove the chilled arancini from the refrigerator. Take one ball and roll it in the flour until completely coated, shaking off any excess. The flour creates a dry surface that helps the egg stick.
Step 12: Dip the floured ball into the egg mixture, turning it with a fork to coat all sides. Let any excess egg drip off back into the bowl. Too much egg will make your coating soggy.
Step 13: Roll the egg-coated ball in the panko breadcrumbs, pressing gently to make sure the crumbs stick. You want an even, complete coating with no bare spots. Place the coated arancini on the clean plate and repeat with the remaining balls.
Phase 5: Making the Truffle Aioli (5 minutes)
Step 14: In a small bowl, combine ½ cup mayonnaise, 2 minced garlic cloves, 1 tablespoon truffle oil, 1 teaspoon fresh lemon juice, ½ teaspoon Dijon mustard, and ¼ teaspoon salt. Whisk everything together until smooth and creamy.
Step 15: Taste the aioli and adjust seasonings if needed. If you want more truffle flavor, add ½ teaspoon more truffle oil. Cover and refrigerate until ready to serve. The flavors will meld together beautifully while you fry the arancini.
Phase 6: Frying the Arancini (15 minutes)
Step 16: Pour 4 cups vegetable oil into a heavy-bottomed pot or Dutch oven. The oil should be at least 3 inches deep. Heat the oil over medium-high heat until it reaches 350°F on a deep-fry thermometer. If you don’t have a thermometer, drop a breadcrumb in the oil—it should sizzle immediately and turn golden in about 30 seconds.
Step 17: Carefully lower 3-4 arancini into the hot oil using a slotted spoon. Don’t overcrowd the pot because this drops the oil temperature and makes soggy arancini. Fry for 3-4 minutes, turning occasionally with the slotted spoon, until the coating is deep golden brown all over.
Step 18: Remove the fried arancini with the slotted spoon and place them on a paper towel-lined plate to drain. The internal temperature should reach 165°F to ensure the eggs in the mixture are fully cooked. Let them rest for 2 minutes before serving.
Step 19: Repeat the frying process with the remaining arancini, making sure the oil returns to 350°F between batches. Keep the first batches warm in a 200°F oven while you finish frying the rest.
Step 20: Arrange your golden fried stuffing arancini with truffle aioli on a serving platter. Serve them immediately while they’re still hot and crispy, with the truffle aioli on the side for dipping.
Chef’s Notes
Temperature Control is Everything: The biggest mistake people make when frying these arancini is not monitoring oil temperature. Too hot and the outside burns before the inside heats through. Too cool and they absorb oil and get greasy. Keep that oil at a steady 350°F for perfect results every time.
Stuffing Choice Matters: While any leftover stuffing works, herb-heavy versions with sage and thyme make the most flavorful fried stuffing arancini with truffle aioli. Cornbread stuffing creates a slightly sweeter version that’s equally delicious.
Make-Ahead Magic: You can shape and coat these arancini up to 24 hours ahead. Store them on a baking sheet in the refrigerator, covered with plastic wrap. Fry them straight from the fridge—no need to bring to room temperature.
Oil Reuse: After frying, let the oil cool completely, strain it through a fine-mesh sieve, and store it in an airtight container. You can reuse it 2-3 times for frying similar foods.
Nutrition Information (Per Serving – 3 arancini)
- Calories: 485
- Protein: 14g
- Carbohydrates: 42g
- Fat: 28g
- Fiber: 2g
- Sodium: 720mg
Creative Variations
Italian Sausage Arancini: Mix ½ cup cooked, crumbled Italian sausage into your stuffing mixture before forming balls. The meaty richness pairs beautifully with the truffle aioli and adds extra protein.
Cranberry-Pecan Surprise: Press a small cube of brie cheese and a dried cranberry into the center of each arancini before coating. This creates a molten, sweet-savory center that’ll wow your guests. If you’re looking for more creative appetizers, my smoky harissa and sausage bread pudding offers another sophisticated way to transform simple ingredients.
Mushroom-Truffle Arancini: Sauté 1 cup finely chopped mushrooms with garlic and fold them into your stuffing mixture. Use extra truffle oil in both the mixture and the aioli for an earthy, luxurious flavor profile.
Seafood-Stuffed Version: Add ½ cup cooked, chopped shrimp or crab meat to your stuffing mixture. Replace the truffle aioli with a lemon-caper aioli for a coastal twist. For more elegant seafood appetizers, check out my individual oyster and champagne brioche cups.
Storage & Reheating
Refrigerator Storage: Store leftover fried arancini in an airtight container in the refrigerator for up to 3 days. Keep the truffle aioli in a separate container.
Freezing Instructions: Freeze uncooked, coated arancini on a baking sheet until solid, then transfer to a freezer bag for up to 2 months. Fry directly from frozen, adding 1-2 minutes to the cooking time.
Reheating Method: Don’t microwave these—they’ll get soggy. Instead, reheat in a 375°F oven for 10-12 minutes until heated through and crispy again. An air fryer works brilliantly too at 350°F for 5-7 minutes.
Aioli Storage: The truffle aioli keeps in the refrigerator for up to 1 week in an airtight container. Let it come to room temperature before serving for the best flavor.
Troubleshooting Common Problems
Problem: Arancini Falling Apart During Frying Your stuffing mixture is too dry. Add 1-2 tablespoons of beaten egg or chicken broth to the mixture until it holds together when squeezed. Make sure you’re chilling the formed balls for the full 15 minutes before coating.
Problem: Coating Not Sticking Properly You’re likely skipping the flour step or not letting excess egg drip off. The flour creates a tacky base for the egg to grip. Press the breadcrumbs firmly onto each ball and make sure there are no wet spots showing through.
Problem: Greasy, Oil-Soaked Arancini Your oil temperature is too low. Use a thermometer to maintain 350°F throughout frying. Also, don’t overcrowd the pot—this drops the temperature. Fry only 3-4 pieces at a time and let the oil return to temperature between batches.
Problem: Raw Center After Frying Your arancini are too large or the oil is too hot. Make smaller balls (about golf ball size) and reduce heat slightly. Insert an instant-read thermometer into the center—it should read 165°F. If the outside is browning too fast, reduce oil temperature to 325°F and fry longer.
Problem: Truffle Aioli Tastes Too Strong Truffle oil is potent. Start with just 1 teaspoon instead of a tablespoon and taste before adding more. You can also add 1 tablespoon more mayonnaise to mellow the flavor. Let the aioli sit for 30 minutes before serving to allow flavors to balance.
Equipment Essentials
- Deep-fry or candy thermometer – Non-negotiable for temperature control
- Heavy-bottomed pot or Dutch oven – Maintains steady heat better than thin pots
- Slotted spoon or spider strainer – For safely lowering and removing arancini
- Three shallow bowls – For your coating station
- Baking sheet with parchment paper – For shaping and chilling
- Large mixing bowl – For combining stuffing mixture
- Whisk – For blending aioli ingredients
- Paper towels – For draining excess oil
- Instant-read thermometer – For checking internal temperature
Shopping List by Store Section
Dairy Section:
- Large eggs (4 total)
- Parmesan cheese (½ cup grated)
- Whole milk (2 tablespoons)
- Mayonnaise (½ cup)
Produce Section:
- Fresh parsley (1 bunch)
- Garlic cloves (4 total)
- Fresh lemon (1)
Bakery/Bread Section:
- Prepared bread stuffing (3 cups – or ingredients to make your own)
Baking Aisle:
- All-purpose flour (1 cup)
- Panko breadcrumbs (2 cups)
Spices & Seasonings:
- Garlic powder
- Italian seasoning
- Black pepper
- Salt
Condiments & Oils:
- Vegetable oil (4 cups for frying)
- Truffle oil (1 small bottle)
- Dijon mustard
Success Secrets
1. Use Day-Old Stuffing: Fresh stuffing is too moist and won’t hold together well. Refrigerate your stuffing overnight before making these arancini. The cold, slightly dried-out texture creates the perfect binding consistency.
2. Test Your First Ball: Before coating all your arancini, fry one test ball to check if your mixture holds together and the seasoning is right. This saves you from coating and frying an entire batch only to realize something’s off.
3. Double-Coat for Extra Crunch: For an extra-crispy exterior, dip your arancini back into the egg wash and breadcrumbs for a second coating. This creates an incredibly crunchy shell that stays crispy longer.
4. Keep Oil Clean: Skim out any floating breadcrumb bits between batches with a fine-mesh strainer. These burnt bits make your oil dirty and can stick to the next batch of arancini, creating bitter spots.
5. Serve with Contrast: Pair your rich fried stuffing arancini with truffle aioli alongside something fresh and acidic. A simple arugula salad with lemon vinaigrette or pickled vegetables cuts through the richness perfectly and makes this appetizer feel more balanced.
