Arancini Siciliani are crispy, golden rice balls filled with a savory meat ragù, peas, and mozzarella, then breaded and fried to perfection. These iconic Sicilian street food favorites offer a crunchy exterior with a rich, gooey center.
Allow both the rice and filling to cool completely before assembling to help the arancini hold their shape. Fry in small batches to maintain the oil temperature for an evenly crisp coating.
In a large bowl, combine the cooled Arborio rice, butter, Parmigiano-Reggiano, and eggs until well mixed.
Heat a skillet over medium heat and cook the onion until softened.
Add the garlic and ground beef, cooking until browned.
Stir in the tomato paste, tomato sauce, and peas. Simmer for 10 minutes, then season with salt and pepper. Allow the filling to cool.
Scoop about 1/3 cup of the rice mixture into your hand and flatten it into a small disc.
Place a spoonful of the meat filling and a cube of mozzarella in the center.
Carefully wrap the rice around the filling and shape it into a ball.
Repeat with the remaining rice and filling.
Roll each rice ball in the flour, then dip into the beaten eggs, and coat thoroughly with the breadcrumbs.
Heat vegetable oil to 350°F (175°C) in a deep pot.
Fry the arancini in batches for 3 to 5 minutes, turning occasionally, until evenly golden brown.
Transfer to a paper towel-lined plate to drain excess oil.
Serve warm while the mozzarella is still melted.
