Bulgur Arancini with Dried Fruits
Baking and Desserts | Italian cuisine
⏳ Time
2 hours
🥕 Ingredients
10
🍽️ Servings
4
Description
Bulgur arancini with dried fruits
Ingredients
- Bulgur - 7.1 oz
- Sugar - 1 tablespoon
- Chicken Egg - 1 piece
- Wheat Flour - 2 spoons
- Vegetable Oil - 1 qt
- Oranges - 1 piece
- Lemon - 1 piece
- Dried Turkey - 7.1 oz
- Apple - 3.5 oz
- Coconut Liqueur - 2 spoons
Step by Step guide
Step 1
Cook the bulgur according to the package instructions, adding 1 tablespoon of sugar to the water. Allow it to cool completely.
Step 2
Add the egg to the cooled bulgur and gradually mix in the flour using a mixer to form a dough.
Step 3
Thoroughly wash the orange with hot water, finely grate the zest, and squeeze the juice from half of the orange.
Step 4
Chop the dried fruits randomly, place them in a saucepan, pour in the orange juice, and add the zest. Bring the mixture to a boil and simmer until the juice is absorbed by the dried fruits.
Step 5
Add the diced apple flesh, stir, and cook for another couple of minutes. Add the liqueur and let it cook for another 30 seconds.
Step 6
Allow the filling to cool and then blend it in a blender until smooth.
Step 7
Wet your hands with water and roll the dough into balls slightly larger than a walnut.
Step 8
Use your thumb to create an indentation in each ball and slightly widen it to fit more filling inside.
Step 9
Place filling inside each ball and carefully seal the opening with the dough.
Step 10
Heat the frying oil to 365°F. If you don't have a thermometer, drop a piece of bread into the oil. As soon as the oil starts bubbling around it and the bread quickly browns, the oil is hot enough.
Step 11
Lower the arancini into the fryer and fry for 4–5 minutes until golden brown.
Step 12
Transfer the cooked arancini using a slotted spoon to a stack of paper towels to absorb any excess oil. Serve them cold or hot with any sweet sauce. They pair wonderfully with lemon or orange curd.
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