Looks messy, but good. Do ya deep fry them or 1/2 fry and roll?
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Credit: Landon Nordeman
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To form the ragù-filled rice balls called arancine, place 1 heaping tbsp. of the rice mixture in the palm of your hand and flatten it into a disk, making a small well in the center for the filling.
See Recipe For Arancine (Saffron Rice Balls) » |
Comments (2)
We made these a while back and I went ahead and deep fried them. You really need the all around heat in order to get the inside nice and toasty. You can see our luck here: http://chickenbrothrecipes.com/arancine-rice-balls-recipe/
