Feijoada Arancini with Pão de Queijo Crumbs

A fun twist on classic arancini, these crispy fried rice balls are filled with savory feijoada, coated in flavorful pão de queijo crumbs, and served with refreshing orange wedges.

Prep Time

30 minutes

Total Time

50 minutes

Calories

675 kcal

Difficulty

Medium

Equipment

6 items

Cost

£2.58/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Mood:

Ingredients

Servings

3cupsCooked Rice(Short-grain rice is ideal for binding)

£0.75

2cupsFeijoada(Prepared feijoada, homemade or store-bought)

£3.50

6piecesPão de Queijo(Brazilian cheese bread, preferably day-old)

£3.00

0.5cupAll-Purpose Flour(For dredging)

£0.10

2largeEggs(Lightly beaten)

£0.60

4cupsVegetable Oil(For deep frying)

£1.50

1largeOrange Wedges(For serving)

£0.30

2tablespoonsFresh Parsley(Chopped, for garnish)

£0.40

To tasteSalt

£0.05

To tasteBlack Pepper

£0.10

Total Cost

£10.30

£2.58 per serving

Instructions

1.
**Prepare the Feijoada Rice Mixture:** In a large bowl, combine the cooked rice and feijoada. Mix well to ensure the rice is evenly coated. Season with salt and pepper to taste. Allow to cool slightly for easier handling.
2.
**Make the Pão de Queijo Crumbs:** Preheat oven to 350°F (175°C). Place the pão de queijo on a baking sheet and bake for 5-7 minutes, or until slightly dried out. Let cool slightly, then pulse in a food processor until fine crumbs form. Alternatively, grate the pão de queijo if you don't have a food processor.
3.
**Shape the Arancini:** Take a small handful of the rice and feijoada mixture (about 2 tablespoons). Flatten it in your palm and make a small indentation in the center. Optional: Add a small piece of mozzarella cheese in the center. Close the rice mixture around the filling, forming a ball about 1.5-2 inches in diameter. Repeat with the remaining mixture.
4.
**Bread the Arancini:** Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, place the beaten eggs. In the third bowl, place the pão de queijo crumbs. Dredge each arancini in the flour, then dip in the egg, and finally coat thoroughly with the pão de queijo crumbs. Make sure the arancini are completely covered.
5.
**Fry the Arancini:** Heat the vegetable oil in a deep fryer or large saucepan to 350°F (175°C). Carefully add the arancini to the hot oil, a few at a time, being careful not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy.
6.
**Drain and Serve:** Remove the arancini from the oil with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with salt.
7.
**Serve:** Serve the Feijoada Arancini hot, garnished with fresh parsley and accompanied by orange wedges.

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My Notes

Nutrition Information

Nutrition per serving (300g)

675 kcal / 2824 kJ

Carbs

65g

25% of RDA

Fat

35g

50% of RDA

Protein

25g

50% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

5 g

6% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

If the rice mixture is too wet, add a tablespoon of breadcrumbs or flour at a time until it reaches a workable consistency.

You can prepare the arancini ahead of time and refrigerate them until ready to fry. Add 2-3 minutes to cooking time when frying from cold.

For a spicier kick, add a pinch of chili flakes to the feijoada rice mixture or serve the arancini with hot sauce.

Cooking Equipment

Large pot or Dutch oven

Baking sheet

Food processor

Deep fryer or large saucepan

Slotted spoon

Bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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