Air Fryer Kimchi Orzo Arancini with Garlic Aioli

For the Béchamel: In a medium saucepan bring milk to a simmer, meanwhile in another medium saucepan melt the butter and whisk in the flour to form a roux, cook for 1 minute over a low flame.

Once the milk is simmering add the milk to the roux and whisk frequently until the sauce is thick, season with salt and pepper to taste; set aside.

For the Garlic Aioli: Whisk together mayonnaise, lemon, garlic, olive oil, salt, and pepper to taste. Drizzle olive oil little by little to incorporate.

For the Kimchi Arancini: In a saucepan, sauté the garlic in olive oil until slightly yellow in color.

Add pasta and toast in the olive oil for a few seconds, deglaze with white wine and completely reduce all the wine.

Meanwhile warm the broth.

Begin slowly adding the warm broth a few ladles at a time until the pasta is fully cooked.

Once the pasta has cooked, add in the béchamel sauce, chopped kimchi and cheese; stir to combine.

Pour the mixture into a 2-inch hotel pan or a 9” x 13” rectangle cake pan. Cool down for about 1 hour.

Meanwhile, beat the whole eggs with a small amount of water or milk or cream to create the egg wash.

Once cool, roll the orzo mixture into 1-inch balls, roll in flour, then egg wash, then panko.

To Air Fry: Spray air fryer lightly with olive oil or any other sprayable oil. Place in air fryer for 12 minutes at 325° F.

Or to Deep Fry: Fry in vegetable oil at 375° F until crispy and golden brown.

Serve with a side of garlic aioli.