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Saffron rice stuffed with filling, rolled into balls, and fried until crisp — Sicily's classic rice croquette.
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"Arancini" means "little oranges," named for the fried balls' round shape and golden color. Saffron-tinted rice is wrapped around meat ragù simmered in tomato, green peas, and mozzarella, then coated in breadcrumbs and fried. Palermo makes them round, while Catania shapes them into cones said to resemble Mount Etna — a fun regional difference. Originally a clever way to use up leftover risotto, arancini are now a Sicilian street food icon, sold at train stations and corner bars across the island.
Soak the saffron in water, then cook the rice with it slightly firmer than usual. Let cool.
Sauté the onion and ground meat, add the canned tomatoes and peas, and simmer until the liquid reduces to make the ragù.
Wet your hands, spread saffron rice in your palm, place ragù and mozzarella in the center, and mold into a ball around the filling.
Coat in flour, beaten egg, then breadcrumbs, in that order.
Deep-fry at 340°F (170°C) until golden.
Delicious hot or at room temperature — cut in half to reveal the melted cheese center for extra appeal.