Vegan Italian Arancini (Golden-Fried Risotto Balls)

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4 cups vegetable oil, for frying

¾ cup all-purpose flour

½ teaspoon salt

¼ teaspoon black pepper

6 tablespoons unsweetened vegan milk

1½ cups bread crumbs

1¼ pounds cooked vegan risotto, chilled

4 lemon wedges, to serve

Directions at vegnews.com

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