Time for some proper deep fried gluten free arancini! A classic Italian rice balls with a crispy breadcrumb coating.

While I love my baked arancini recipe, sometimes you just want that extra crispy, golden exterior that only deep frying can deliver. And BOY these taste incredible.

Arancini usually have a filling of ragu, mozzarella or similar, but to make mine extra easy I’ve simply mixed grated mozzarella and lemon zest through the rice. If you want to add a filling, please feel free, as these will still work perfectly.

For the risotto filling, I’ve used my butternut squash and pancetta risotto in the ones pictured. My spring vegetable risotto and chicken, mushroom and sundried tomato risotto also work really well.

Gluten Free Arancini Recipe

You’ll find the recipe for these gluten free arancini below, along with some method photos to help guide you. Any questions while you are making it, please do message me on social media (@myglutenfreeguide) or email me at laura@mygfguide.com.

I deep fry mine in a pan of oil, but you can use a deep fat fryer instead if you have one. If you want an air fryer or oven friendly recipe, try my oven baked arancini instead.

If you enjoy these gluten free arancini, please do leave a review on the recipe card below. It makes a world of difference to me :). And you can also share photos of your home creations in my Cooking Club on Facebook.

Thanks so much! Laura xxx

Gluten Free Arancini
Yield: Makes 16

Gluten Free Arancini

Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes

Golden, crispy deep fried arancini - Italian rice balls coated in breadcrumbs - made gluten free. Such a delicious savoury treat!


  • 680g chilled risotto (or however much leftovers you have - you can simply make more/fewer arancini)
  • 80g shredded mozzarella
  • Zest of 1 lemon
  • 2 medium eggs
  • 2 tsp milk
  • 100g gluten free plain/all purpose/rice flour
  • 120g gluten free breadcrumbs
  • 1 litre vegetable oil for frying


  1. Mix the risotto with the shredded mozzarella and lemon zest until well combined. Divide the mixture into 16 balls, approximately 50g each.
  2. Take a deep saucepan and add oil until the oil is about 10cm deep (or a deep fat fryer is also fine). Set over a medium flame and heat to 160C, while you are shaping the arancini.
  3. Mix the eggs and milk together in one small bowl. Add the flour to a second bowl. Then the breadcrumbs to a third. Take a rice ball and roll it completely in the flour. Then roll it in the egg wash, then finally roll it in the breadcrumbs until it is completely coated. Set aside on a plate and repeat the process until all the rice balls are coated.
  4. Once the oil has reached 160C, very carefully place some arancini in the oil to fry. Don't overcrowd the pan, I tend to fry 3-4 at a time, keeping the oil between 160-170C. Fry the arancini for 5 minutes until golden, occasionally turning them. Then lift from the oil using a skimmer and set on a plate lined with absorbant kitchen paper.
  5. Repeat until you have a plateful of golden arancini balls. Serve as a party nibble or a delicious starter, or make into a main course with a big leafy green salad on the side. I sometimes make a yummy red pepper dip to go with them, simply blending jarred red peppers with a handful of fresh basil leaves.

I hope you love these arancini. Remember if you want a healthier alternative you can try my baked aranicini recipe instead. And while you are here, why not check out some of my other gluten free Italian-inspired recipes:

Enjoy! Laura xxx