- Kusksu Mix (onions, garlic, peas, broad beans, tomato paste, vegetable stock, kusksu pasta (sometimes called giant couscous))
- Flour (seasoned)
- Eggs (beaten)
- Parmesan shavings
- Gbejna cubes
If you’re looking to impress with a quick and simple recipe that puts an original spin on a much loved classic, this kusksu arancina combo by Tom Calleja is the perfect choice.
To make the kusksu: fry an onion, add in garlic and tomato paste. Add broad beans, peas and vegetable stock to the whole mix. Bring to a boil and simmer for fifteen minutes before adding in the pasta and boiling for 15 more minutes.
Reduce your kusksu till it’s a thick paste.
Roll the ‘dried’ kusksu into balls with wet hands.
Dunk the balls into a bowl of seasoned flour and then into the bowl of beaten eggs. Roll the whole thing in breadcrumbs and add on the grated Parmesan.
Cool the balls to help them harden and then just deep fry the whole thing.
So good. It may not be the healthiest of options, but it sure does taste incredible.