Page 8 - Book-TradiAliCulture-Sicily

This option is traditionally called “al burro” (22).
Now that all arancini are ready (23), prepare the paste to fry them:
pour the flour in a bowl, a small amount of salt and a trickle (24).
Mix well the whole with a whip to avoid lumps.

Then plunge the arancini, one by one, in the paste (25) while trying to cover them entirely
(26) and roll them in breadcrumb (27).

In a pan, heat oil at the temperature of 170-180 °C, then fry an arancino at a time (28) (two
at a time would cause a drop of the oil temperature). When they are brown-gilded coloured
(29), place them on a plate covered with paper napkins (30) to wipe oil in excess.

Conservation

You can preserve the arancini in a refrigerator during a few days.
If you used only fresh ingredients, you can also freeze them if not fried, because it’s far
better to fry them just before eating.

… Enjoy arancine !

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