Toddler Arancini (with Vegetables!) Is Crispy Perfection
With apologies to all the nonnas out there, these actually aren’t arancini, the Italian fried rice balls popular in the south of the country; they’re actually more like bolinhos de arroz, a rice fritter or croquette from Brazil that’s a kissing cousin to the holy Italian trinity of rice, cheese, and a deep fryer. (Ours, mind you, are to be cooked in an air fryer.)
Whatever the origin, the genius of the recipe isn’t so much what is or isn’t in it, but what you can get rid of–i.e., whatever you have left over in your fridge or pantry. Rice from weekend takeout? The core of the dish! Baby carrots your toddler won’t touch? A surprise vegetable! Some shredded or grated cheese that wouldn’t be enough to fill a quesadilla? Get it in there! There are dishes that taste good, and then there are ones that actually help you; this one is both.
- 1/2 cup cooked White Rice (use)
- 6 Baby Carrots
- 2 Seaweed Strips
- 1 Egg
- Shredded Cheese of your choosing
- Cornstarch (optional; use if you want to increase crispiness)
- Breadcrumbs (optional; use if you want to increase crispiness)
- If your rice is cold (i.e., straight outta the fridge), warm it up for about 30 seconds to soften. Add to bowl.
- Steam the carrots until soft, roughly 10-15 minutes. Once cool, use a blender or a potato masher to break down the carrots into small and flat chunks. Add to bowl.
- Mix the egg in a separate small container; pour half of the egg mix into the bowl if you want a crispier final product or all if you want a softer one. Add a pinch of salt, as much cheese as you’d like to the bowl; crumble the seaweed strips over the top.
- Optional: for the crispiest ball, dust the bowl’s contents with cornstarch and add a fistful of breadcrumbs.
- Mix everything together until blended.
- Grab a small clump of mixture in your hand and squeeze it tightly to compress and adhere the pieces; then, spin and scrunch the clump in your hand until it forms a ball. Repeat for remaining mixture.
- Air fry at 350 for 10 minutes, turning over halfway through.
If you made your pieces small enough, your toddler should be able to hold and eat them with ease, if not pop them directly into his/her mouth. These taste like the corners of a grilled cheese sandwich, so no need to offer condiments unless requested.
If your child really loves cheese and/or is repelled by the site of anything green, omit the seaweed. You can also swap the carrots out for other vegetables–say, broccoli or zucchini--without needing to change the proportions or cooking process.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
