Instructions

• Place in a large heavy bottomed pot over medium heat and add enough vegetable oil to rise 4 inches in the pot.
• Combine the rice, 2 Tbsps. of pimento cheese and 1 egg in a medium bowl and use your hands to thoroughly combine the mixture.
• Form each arancini (ball) by taking a small portion of the mixture, squeezing it firmly and stuffing two chilled pimento cheese balls inside each rice ball. Repeat this process to form 8 arancini.
• Whisk together the remaining 1 egg. Dip each arancini in the eggs and then in the breadcrumbs, shaking off any excess.
• Once the oil reaches 375℉, add 2 or 3 of the breaded arancini to the pot and fry them until golden brown and cooked throughout.
• Use a slotted spoon to remove the fried arancini from the pot and transfer them to a paper towel lined plate, immediately salt the arancini. Repeat the frying process with the remaining arancini. Serve with a side of warm marinara sauce.