Barrys Bay Arancini

Method

1. To form the arancini - roll 20 - 25g balls of rice.
2. For the pane, place the flour, beaten eggs and breadcrumbs into separate shallow bowls.
3. Carefully dip each arancini ball into the flour, shaking off any excess, then into the egg and finally the crumbs, ensuring the rice is completely coated. Set aside.
4. Pour the vegetable oil into a deep, heavy-bottomed saucepan and place over a high heat.
5. To test the oil is ready, drop in a few breadcrumbs – if they sizzle and float, it is ready.
6. Carefully lower in the arancini.
7. Remove with slotted spoon when golden brown.
8. Drain on kitchen towel - serve immediately.