Cassava Flour Gluten Free Arancini

Cassava Flour Gluten Free Arancini

This recipe calls for a full batch of cooked risotto, see link to a delicious creamy parmesan risotto recipe here



  • Cooked risotto
  • 1 1/2 c. bread crumbs
  • 1 c. Three Spades Cassava Flour
  • 3 large eggs, beaten
  • Kosher Salt
  • Freshly ground black pepper
  • 6 c. vegetable or canola oil
  • Freshly grated Parmesan,  for topping


  • 1/3 c. marinara, plus more for dipping
  • 1/2 c. cubed mozzarella


  • 1/3 c. pesto, plus more for dipping
  • 1/2 c. cubed provolone


  • 1/3 c. kimchi, chopped
  • 1/2 c. cubed cheddar
  • Spicy mayo, for dipping


  1. Line a large baking sheet with parchment pepper, then spread risotto into a single layer and cover with plastic wrap. Move to the fridge and chill for at least 2 hours and up to 6.
  2. Set up a breading station: Fill one shallow bowl with bread crumbs, another with flour, and third with eggs. Season the flour and bread crumbs thoroughly with salt and pepper.
  3. To form arancini, flatten about ⅓ cup of chilled risotto into a patty in your palm and make a small divot in the center for filling. Fill that divot with one of the following combinations: 2 to 3 cubes of mozzarella and 1 teaspoon of marinara, 2 to 3 cubes of provolone and 1 teaspoon of pesto, or 2 to 3 cubes of cheddar and a few pieces of kimchi.
  4. Enclose filling in the risotto forming a ball. Roll the ball in flour until fully covered then dip in egg wash. Move the ball to the bread crumbs and sprinkle bread crumbs over the ball; roll it in the bread crumbs until fully covered. Move finished balls to a plate or baking tray and refrigerate while you heat oil. 
  5. In a medium pot over medium heat, heat vegetable oil to 180ºC. Cook arancini in batches of 3 or 4, rotating occasionally to ensure even cooking, for 3 to 5 minutes or until the arancini are deeply golden brown. Move to a paper towel-lined plate.
  6. Sprinkle with freshly grated Parmesan and serve with desired dipping sauce.

Adapted from 

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