In a large saucepan, bring the milk to a simmer over medium heat. Slowly whisk in the grits and continue whisking until the mixture is thickened and smooth, about 5 minutes.
Scoop a scant
Heat the oil in a deep-fryer or a Dutch oven until it reaches 350°F (175°C) and line a baking sheet with several layers of paper towels.
Place the flour, eggs, and panko in three separate shallow dishes and season each lightly with salt and pepper. Working in batches, dredge the arancini in flour, shaking off any excess; dip into egg, then transfer to the panko, covering the arancini completely and pressing lightly to adhere.
Fry the arancini until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared baking sheet. Serve hot or at room temperature.
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