I plan to bake instead of deep fry them. I figured if I'm going through the trouble of making risotto and then arancini I should make a nice big batch and freeze some but at what point should I freeze them and how should I defrost?
For reference I came across [ this ] recipe for baked arancini, and if it matters, yes I wanted to try squid ink arancini.
[link] [comments]
from AskCulinary https://ift.tt/3bkFcy9
Comments
Post a Comment