Arancini

1: In a large bowl, combine the rice, Parmesan, ricotta, mozzarella, salt, pepper, chili flakes, and thyme, mixing until well incorporated.

2: Form the mixture into golf-sized balls and set aside.

3: Prepare a dredging station with three bowls: one with seasoned flour, another with beaten eggs, and the third with breadcrumbs.

4: Roll each rice ball first in the flour, then in the eggs, and finally in the breadcrumbs.

5: Place the coated rice balls on a baking sheet and refrigerate for at least 30 minutes (or up to overnight) to set.

6: When ready to cook, heat at least one inch of vegetable oil in a heavy-bottomed pot.

7: Fry each rice ball until golden brown and let drain on paper towels.

8: Sprinkle with Parmesan and serve with marinara.