Arancini - Five Cheese, Bacon, Cauliflower BitesTraditional Arancini are deep fried rice balls, coated with breadcrumbs. I recreated this traditional version into a delightfully sinful, low-carb version using riced cauliflower instead of rice. You can put any number of ingredients inside. I went with a couple of my favorites.... LOTS of cheese and bacon. Hope you enjoy them as much as we did. |
INGREDIENTS5 Cups Riced Cauliflower1 lb. Bacon - Cooked, and Crumbled8 oz Cream Cheese - Softened4 oz. Goat Cheese1 1/2 Cup Grated Parmesan Cheese - Divided 1/2 Cup Sharp Cheddar Cheese1/2 Cup Sharp Garlic White Cheddar Cheese1 Cup Crushed Pork Rinds1/2 Cup Panko (to make gluten-free, replace panko with extra crushed pork rinds)3 Cloves Garlic - Minced1 tsp. Italian Seasoning - Divided1 tsp. Onion Powder1 tsp. Garlic Powder1/2 tsp. Sea Salt1/2 tsp. Black PepperOlive Oil(2 Tbs. Peace and Love)
DIRECTIONSTo rice the cauliflower you can pulse it in a food processor or even just use a cheese grater. I used a cheese grater (or rather, my handsome husband did)
In large mixing bowl, combine riced cauliflower, bacon, softened cream cheese, goat cheese, sharp cheddar cheese, sharp garlic white cheddar cheese, 1/2 cup grated Parmesan, minced garlic, 1/2 tsp. Italian seasoning, sea salt and pepper. Mix until all ingredients are well incorporated. Refrigerate 1-2 hours to allow to firm.
Combine crushed pork rinds, remaining 1 cup Parmesan cheese, Panko, remaining 1/2 tsp. Italian seasoning, onion powder and garlic powder. This mixture will be your breading.
After cauliflower mixture has had time to chill and firm, roll mixture into even balls. I made mine approximately an inch and a half to two inches in diameter. This made 30 balls.
In a large pan, heat about one inch of oil over medium-high to high heat. I choose to use olive oil for frying, but you can use any oil you would normally fry with. Using different oils will change the temperature at which you should heat it. Be sure to check the smoke point for any oil you choose to use. When I am frying things stove-top I use my non-stick wok. The high sides help prevent splatter and it makes for easy clean up.
Roll each ball in breading mixture until well and evenly coated. When oil is nice and hot, drop balls in 5 or 6 at a time. It will be obvious when it is time to flip them over. Fry until they are a nice even golden brown all over.
Remove from oil and let cool on a paper towel. The paper towel will soak up excess grease. I served these with a low-carb marinara and also ranch dressing. They both made for great dips.
SERVE AND ENJOY!!
Makes 12 Servings:
1 ServingCaloriesCarbs: net g
***Here is a little hint. They are great reheated in a non-stick pan with a little oil or cooking spray. My husband and I fried them and topped them with over-medium eggs the next day for breakfast. Simply delish!
Peace, Love, and Arancini