Arancini with Kale and Capers

Arancini are found everywhere throughout Sicily. They are mostly served as street food and are extremely popular (mostly around Palermo). Today, arancini can be found in many different Italian regions. You could say they have morphed into yet another Italian food classic.

Traditional arancini are not vegan – not even close. Most have an egg to bind the rice balls and cheese for added flavor and gooey texture. The fillings range from more cheese to the classic ragu version. Oh…and one other thing – they are deep-fried, which is something else I try to avoid.

But they’re also damn good.

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