... measuring
23x23 cms :
35g
plain flour
2
eggs, beaten
100g
Panko crumbs – blitzed in a food processor
You'll
need vegetable oil for frying
Using
damp hands, mould each square into a ball – make 3 at a time –
place in the flour tray and jiggle, let the tray do the work. Repeat
in the beaten egg and finally in the crumb. My technical term is
“jiggle”, the actual technical term is pané – meaning
“breaded”. If you want to be really cheffy you can repeat the
egg and crumb - “double pané”.
Place
the arancini in the fridge for 20 minutes or until you're ready to
use.
Happy New Year!
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