Arancini: Sicily's Favorite Street Food - Try the Crunchy Rice Ball Delight

Boil the Rice: Cook the rice in salted water until soft. Drain well.

Mix with Cheese: Add grated Parmesan cheese, butter, and some freshly ground black pepper to the rice. Mix well and let it cool.

Set Up Stations: Prepare breadcrumbs on a plate or serving tray, beat the eggs in a bowl, and place the flour on another plate.

Prepare Filling: For this recipe, fill the arancini with a ham and butter mixture.

Shape the Balls: Take a spoonful of cooled rice and spread it in your hand. Add the filling in the middle and close the rice over the filling to form a ball.

Coat the Balls: Roll each ball in flour, then in the egg, and finally in the breadcrumbs.

Repeat: Continue until all rice is used. You should get 12-15 lemon-sized balls.

Heat Oil: Heat vegetable oil in a deep pan. Ensure the oil level is at least halfway up the balls for even frying.

Fry: Fry the balls until golden brown, turning once for even color. Place on absorbent paper to remove excess oil.

Warm the Sauce: Heat the marinara sauce.

Plate: Spoon sauce onto serving plates, place 3-4 arancini per plate, and serve immediately.