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Arancini Balls

Arancini are Italian rice balls that are stuffed, coated with breadcrumbs and deep fried, and are a staple of Sicilian cuisine.


  • 3 cups rice cooked

  • ¼ cup Parmesan Cheese

  • 1 cup mozzarella cheese

  • 3 eggs (1 for rice mixture and 2 beaten for coating the rice balls)

  • 1/8 teaspoon salt

  • Dash pepper

  • ½ teaspoon oregano

  • ¾ cups breadcrumbs (use ¼ cup of breadcrumbs in rice mixture and ½ cup to bread the rice balls

  • 2 cups of oil for frying

  • Marinara sauce for dipping.


  1. Rice should be cool.  Put in a large bowl and stir in 1 egg, ¼ cup breadcrumbs, salt, pepper, and oregano, Parmesan cheese and the Mozzarella cheese.  Mix until thoroughly combined.

  2. Use your hands to form small balls.

  3. Beat 2 eggs in a bowl and dip the formed rice balls in the egg.  Roll the rice balls around in the bread crumbs until they are completely covered.

  4. Place the oil In a pan so when the arancini are added, the oil will cover or nearly cover them. Heal oil until it is 350 degrees. Using a slotted spoon, drop the balls in batches of four until they are cooked through and the outside has turned a deep golden brown.

  5. Remove the arancini balls from the oil with a slotted spoon and place them on a plate lined with paper towels.  Sprinkle with salt.

  6. Eat them by themselves or with some warm Marinara sauce to dip them into.  Enjoy!

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