Question: If I am making arancini, can I get them ready to fry and then freeze them for later? If so, do they need to be thawed before frying? Thanks!

If I was to approach this, I would fry them from frozen without thawing first. Do keep in my mind a few things though--adding too many (or should I say the amount you might usually add) to a pan will rapidly decrease the temperature's oil because of their mass, this in turn will make them greasy at the end. And if you keep the oil too hot to compensate for that, they will burn on the outside before heating through to the core. So it is best to make them somewhat smaller. If you thaw them first, the condensation will make your crumbing really soggy, and that will make a big mess when it meets the hot oil. I think it is one of those things where you aren't allowed to use two jokers--both on the rice and on the shaping :)

I would think you would need to thaw them and crumb them before frying. But I'm not an authority on making arancini - only on eating them!

Yes! Don't thaw just fry or keep ice cold & fry. This is my experience but hold out until someone else confirms. I don't want to steer you the wrong way!