Arancini (Eggless)

Heat oil in a large heavy-bottomed pan at medium heat

Make a slurry by mixing cornflour and 4 tablespoons water.

Cut the cheese cubes into halves

Combine the rice, black pepper, salt, coriander leaves and Parmesan cheese in a medium bowl and use your hands to thoroughly combine the mixture into a soft dough.

Form each arancini by taking a small portion of the mixture, and stuffing one cube of mozzarella inside each ball.

Seal the balls carefully and tightly, and repeat the process to prepare more arancini.

Dip each arancini in the cornflour slurry and then in the breadcrumbs, shaking off any excess.

Now add 2 or 3 of the arancini to the hot oil at a time and fry them until golden brown and crisp from all sides.

Take them out on a plate lined with absorbent paper, with the help of a slotted spoon.

Fry all the arancini in a similar way

Serve the arancini hot with tomato sauce or warm marinara sauce.