Arancini are said to have originated in 10th-century Sicily at a time when the island was under Arab rule. Nowadays, aranchini are very popular in Palermo, during the feast of Santa Lucia on 13 December.
I have tried Aranchini for the first time in July 2012. My mother made it for my son's birthday celebration, and for all the vegetarian guests. Loved it. I am a fan of deep fried, but these are must try. —Snezhana Flynn
What you do:
Place a large heavy-bottomed pot over medium heat and add enough vegetable oil to rise 5 inches in the pot. Wait for the oil to reach 375ºF (you can try the temp with candy thermometer if you have)
Combine the rice with the Parmesan and one egg in a medium bowl and combine the mixture, using your hands
Form each arancini by taking a small portion of the mixture, squeezing it firmly and stuffing one cube of mozzarella inside each ball.
With this mix you can make 8 arancini.
Whisk together the remaining 2 eggs. Dip each arancini in the eggs and then in the breadcrumbs.
When oil is ready, add 3 or 4 of the breaded Arancini to the pot (don't overcrowd the pot) and fry them until golden brown and cooked throughout.
Use a slotted spoon to remove the Arancini from the pot and transfer them to a paper towel-lined plate. Salt the Arancini.