I’m so happy to share these Italian Potato Arancini Bites with you because they turn simple mashed potatoes into a crispy, cheesy treat. These little bites are golden on the outside and soft on the inside. When you add a bit of cheese in the center, every bite feels extra comforting. They are great for snacks, parties, or using up leftover mashed potatoes.
Level: Easy
Total Time: about 50 to 60 minutes
Prep Time: about 25 to 30 minutes
Cook Time: about 15 to 20 minutes
Yield: about 18 to 24 bites
Course: Appetizer
Cuisine: Italian
I still remember the first time I made potato arancini at home, they disappeared faster than I expected. There is something very fun about turning mashed potatoes into small, crispy balls.
These Italian Potato Arancini Bites are inspired by classic Italian croquettes, but they use potatoes instead of rice. The mixture is simple, just potatoes, cheese, eggs, and seasoning, with a cheesy center if you like.
This recipe is perfect for parties, family snacks, or when you have leftover mashed potatoes in the fridge. It is easy to follow and works well even for beginners.
How to Make Italian Potato Arancini Bites
These bites focus on creamy potatoes and a crispy coating. Here’s how it all comes together:
• Mashed potatoes mixed with cheese and simple seasoning
• Eggs added to help everything hold together
• Small balls shaped by hand
• Cheese tucked inside for a melty center
• A classic flour, egg, and breadcrumb coating
• Quick frying until crisp and golden
Once cooked, these bites are crunchy outside and soft inside, making them very hard to resist.
Ingredients
• 2 to 5 large Russet potatoes, boiled, peeled, and mashed
• 1/2 cup grated Parmesan or Pecorino Romano cheese
• 1 to 2 eggs, lightly beaten
• 2 tablespoons fresh parsley, finely chopped
• Salt, to taste
• Black pepper, to taste
• About 1/2 cup flour, for coating
• 2 eggs, beaten, for breading
• About 1 to 1 1/2 cups seasoned breadcrumbs or panko
• Small mozzarella cubes, optional filling
• Olive oil or vegetable oil, for frying
Directions
- Prepare the Potato Mixture:
Place the cooled mashed potatoes in a large bowl.
Mix in the grated cheese, eggs, parsley, salt, and black pepper until well combined. - Shape the Bites:
Scoop a small amount of the mixture into your hands and gently flatten it.
If using cheese, place a small mozzarella cube in the center. - Form the Balls:
Close the potato mixture around the filling and roll into a ball about 1 to 1.5 inches wide.
Repeat with the remaining mixture. - Chill the Arancini:
Place the balls on a tray and refrigerate for at least 15 minutes.
This helps them stay firm while cooking. - Set Up the Breading Station:
Place flour in one bowl, beaten eggs in another, and breadcrumbs in a third.
This makes coating easy and neat. - Bread the Bites:
Roll each ball in flour, then dip into the egg, and coat well with breadcrumbs.
Press lightly so the crumbs stick. - Heat the Oil:
Heat oil in a deep pan to about 350°F, or until a small crumb sizzles gently. - Fry Until Golden:
Fry the arancini in small batches for about 2 to 3 minutes.
Turn them gently until golden brown on all sides. - Drain and Serve:
Remove from the oil and place on paper towels.
Serve warm, plain or with marinara sauce if you like.
Process Details
• Dry Potatoes: Drier potatoes make the mixture easier to shape and less sticky.
• Cold Mixture: Chilling helps the bites hold their shape during frying.
• Cheese Center: Small cheese cubes melt nicely without leaking too much.
• Even Coating: A full breadcrumb coating gives the best crunch.
• Hot Oil: Oil that is hot but not smoking helps the bites cook evenly.
Tips for Success
• Use starchy potatoes like Russet for the best texture.
• Taste the potato mixture before shaping and adjust salt if needed.
• Keep the balls small so they cook evenly.
• Fry in batches to avoid cooling the oil.
• If frying feels heavy, you can bake or air fry them instead.
• Turn gently while frying to keep the coating intact.
Serving Ideas
• Classic Appetizer: Serve warm with marinara sauce on the side.
• Party Snack: Arrange on a platter with toothpicks.
• Italian Spread: Pair with olives, salad, and crusty bread.
• Light Option: Serve with a fresh green salad.
• Family Style: Place in a bowl and let everyone help themselves.
Storage & Freezing
• Refrigerator: Store leftovers in an airtight container for up to 3 days.
• Reheating: Warm in the oven at about 350°F until hot and crisp.
• Freezing Before Cooking: Freeze breaded, uncooked bites for up to 2 months.
• Cooking from Frozen: Fry or bake straight from frozen, adding a few extra minutes.
• Texture Note: Fried bites are crispiest when fresh.
Nutrition Info (Approximate per Serving)
• Calories: ~180
• Protein: ~6g
• Carbohydrates: ~22g
• Fat: ~8g
• Fiber: ~2g
• Sodium: ~320mg
• Sugar: ~2g
Italian Potato Arancini Bites are crispy, cheesy, and full of simple comfort. They are easy to make and turn everyday potatoes into a fun and tasty snack.
I hope you enjoy making these little bites at home. Once you try them, they might become one of your favorite potato recipes to share.
