Arancini Balls are the epitome of southern Italian street food. They’re easy to make with leftover arborio rice and a few other ingredients. In their purest form, you just stuff them with mozzarella, dredge in breadcrumbs, and deep fry. You can customize this tasty recipe with different many fillings, from savory ragù to pumpkin to mushrooms.
We can thank the ancient Sicilians for this perfect little snack. Arancini originated in 10th-century Sicily at a time when the island was under Arab rule. In the cities of Palermo, Siracusa, and Trapani in Sicily, arancini are a traditional food for the feast of Santa Lucia on December 13th when bread and pasta are not eaten.
Arancini Balls are an inexpensive, easy to make, and ready to eat finger food. Today, this classic southern street food is available across Italy in food carts, counters, and even the finest restaurants. So, next time you whip up a batch of risotto, save a serving to make these arancini balls for an appetizer the next day.
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