Читать книгу Air Frying with Instant Pot - Williams Sonoma - Страница 21

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SNACKS & SIDES

¼ cup (1 oz/30 g)

all-purpose flour

2 large eggs

2 tablespoons whole milk

1 cup (3½ oz/100 g) plain dried

bread crumbs

1 teaspoon dried oregano

Marinara Sauce (page 135),

for serving

Place the flour in a medium bowl. In a shallow bowl, whisk together the

eggs and milk. In another medium bowl or on a large plate, stir together

the bread crumbs, oregano, 1 teaspoon salt, and ½ teaspoon pepper.

Working with 1 ball at a time, coat each in flour, shaking off the excess.

Dip in the egg mixture, allowing the excess to drip off. Dredge in the

bread crumb mixture, turning to coat well and pressing well to adhere.

Place the coated balls back on the baking sheet as you work.

Coat the Instant Pot® air fryer basket with canola oil spray. Working in

batches, coat the arancini generously with olive oil spray and arrange a

single layer of balls in the basket, making sure they don’t touch. Insert

the basket into the pot and attach the air fryer lid. Press the Air Fry

button and set the cook time for 14 minutes at 400°F (200°C), then

press Start. Rotate the balls when prompted, coating both sides again

with olive oil spray.

When the cooking time is up, use tongs to carefully transfer the

arancini to a plate. Repeat to cook the remaining batches. Sprinkle with

Parmesan and serve with marinara sauce alongside for dipping.

NOTE The coated arancini can be frozen for up to 3 months before

cooking. Freeze the balls in a single layer on a rimmed baking sheet for

at least 2 hours, then transfer to a large lock-top plastic bag or freezer-

safe container. Thaw in the refrigerator completely before cooking.

and healthier when cooked using a combo pressure cooker/air fryer method.

Enjoy on their own or serve with marinara sauce for dipping.