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Oxtail Arancini

Jamaican oxtail with Italian flair
Course Appetizer
Cuisine Fusion, Italian, Jamaican
Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings 2 people

Ingredients

  • 2 cups leftover plain risotto
  • 1/2 cup cooked oxtail deboned & chopped
  • 100 grams parmesan cheese grated
  • 2 eggs
  • 1.5 cup panko breadcrumbs
  • 1 cup plain flour
  • cooking oil

Instructions

  • Pour vegetable oil into a deep pan and place over high heat.
  • In the meantime whisk eggs in one shallow dish, put breadcrumbs in another shallow dish and plain flour in another.
  • Mix leftover risotto, oxtail and parmesan cheese in a bowl and create balls that fit comfortably in your palm (approximately 2 inch diameter).
  • Dip the balls first in flour, then egg and finally breadcrumbs.
  • Drop a breadcrumb in the oil to test it is hot (it should sizzle)
  • Then place balls in the hot oil for 6 minutes or until golden. Using a slotted spoon remove them from the oil and onto kitchen towel before serving with a tomato sauce or homemade mayonnaise. 

Notes

Oxtail and Risotto Recipe are available in separate blog posts.