Anyone know where I can get bulgaros for making yogurt in the Bay Area? Preferably in the East Bay or SF? My grandma used them when she was younger in Mexico, so I'm assuming they might come from a Mexican grocery.
For perfectly fried, mozzarella Arancini, dip a rice ball into flour and shake off any excess. Dip floured ball into egg, allowing any excess to drip off. Finish by coating completely in breadcrumbs. Repeat.