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Ingredients
  • subheading: Arancini filling:
  • 350g leftover risotto, cold
  • subheading: Crumb Mix:
  • 35g plain flour
  • salt and pepper, to season
  • 2 eggs, lightly beaten
  • 100g Panko crumbs
  • 1.5L vegetable or canola oil, for deep frying
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