Squash Arancini -Samuel

Arancini! Basically a fancy name for fried balls made of your favorite risotto. It's very very simple, but pretty awesome to eat. This will be my shortest post because I didn't take as many pictures. :)

Pumpkin Arancini with Sweet and Sour Bell Beppers
# of servings: 6 balls
Time spent: 5 minutes in addition to your risotto time
Ingredients:

• 2 cup Risotto (makes about 3 balls)
• AP Flour to coat
• 2 eggs
• 1/2 cup bread crumbs to coat
• Few sprigs Parsley
• 1 bell pepper (or 1/2 red, 1/2 orange)
• Drizzle white wine vinegar

Directions:
1. You've already made your risotto. If you haven't, check out this Parmesan Squash Risotto recipe for help. Rub your hands in some cooking oil and start making the balls. A lot of people put a chunk of cheese in the middle, but I didn't have any ones that would melt and stick well so I didn't. Coat first in flour, then egg, then bread crumbs. The flour and eggs form an adhesive mixture that the bread crumbs can stick onto. No need to salt since your risotto should already be salted.

2. Heat up frying oil in a pan, making sure that the oil is at least covering the bottom and is very hot. You'll notice I only used a little oil, but using more oil will also make the arancini look more tasty and beautiful. Fry until golden.

3. Slice your bell peppers and fry with olive oil, and drizzle white wine vinegar near the end of the cooking process. If you've put too much vinegar, put in some sugar. Make sure to season as you go.

4. Garnish with parsley and you're done. :)