AVOCADO ARANCINI WITH CREAMY AVOCADO RANCH DIP

Avocado Arancini With Creamy Avocado Ranch Dip image

My Mother was Italian and she prepared homemade arancini (which in Italian means fried rice balls) for special occasions and parties. Hers were very traditional Sicilian and delicious. I prepare so many of my Mother's original recipes today, but I also enjoy changing things up by trying non-traditional ingredients and spices or maybe changing the cooking method. I think that combining flavors from different cultures can be so much fun. It really opens your eyes to the limitless boundaries of cooking. For this recipe, the key to success is using a cooking thermometer to ensure that your oil remains at the proper temperature so that the arancini brown evenly and the cheese melts without burning them on the outside. Enjoy!

Provided by flyincook

Time 48m

Yield 30-36 arancini, 6-8 serving(s)

Number Of Ingredients 15

Ingredients

2 cups cooked long-grain rice
6 slices thick-cut applewood smoked bacon
2 ripe mexican avocados
1 teaspoon fresh lemon juice, divided
1/2 cup sour cream
1 tablespoon powdered ranch dressing mix
1 teaspoon dried oregano
1 teaspoon red pepper flakes
2 tablespoons dry packed sun-dried tomatoes, minced
1 cup finely shredded mozzarella cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
2 eggs
1 cup Italian seasoned breadcrumbs
canola oil (for frying)

Steps:

Cook the rice according to the package directions. Spread the cooked rice out on a cookie sheet and let cool for 10 minutes, then place in the refrigerator for 30 minutes until cold.
While the rice chills, cook the bacon until crisp, then drain well on paper towels. Crumble the bacon and set aside until ready to use.
Cut the 2 Mexican avocados in half and remove the pits. Scrape the flesh from 3 of the 4 halves into a medium mixing bowl. Scrape the 4th avocado half into a separate small bowl. Add 1/2 teaspoon of lemon juice to each bowl and mash the contents of both bowls well with a fork. Add the sour cream and ranch dressing mix to the small bowl and whisk together until you have a smooth, creamy consistency, then cover and refrigerate until ready to use. To the medium mixing bowl, add the oregano, red pepper flakes, sun-dried tomatoes, shredded mozzarella, cooked bacon, salt and pepper and mix well. Stir in the cooked, chilled rice and mix well again.
Beat the two eggs in a small shallow bowl. Pour the Italian bread crumbs into a small shallow dish.
Pour enough canola oil into a medium frying pan to reach a depth of 3/4 inch. Heat the oil until it reaches a temperature of 350 degrees. Use a teaspoon to scoop up the rice mixture and roll it into 1-inch diameter balls. Place each rice ball into the egg, then into the bread crumbs to coat. Fry the arancini in small batches in the hot oil for 3 minutes, until golden brown on all sides. Transfer the cooked arancini to a paper towel lined platter to drain. Serve them warm with the cool avocado ranch dip.

Nutrition Facts : Calories 421.8, Fat 24.4, SaturatedFat 8.3, Cholesterol 102.7, Sodium 812.5, Carbohydrate 36.7, Fiber 6, Sugar 2.4, Protein 15.6