Start by making the scalloped corn: pre-heat oven to 350°F. In a mixing bowl or the oven-safe skillet/baking dish you'll use, stir together creamed corn, 1 beaten egg, corn kernels, peppers, salt, and crackers until combined. Spread evenly in a skillet and bake for 27-30 minutes, until golden on top and set up. Remove from oven and let cool for 20-30 minutes.

Once scalloped corn is cooled, use a scoop or spoon to form 12, 1.5 - 2 inch balls. Place on a parchment lined baking sheet and place in the fridge for at least 30 minutes to set up.

Meanwhile, prepare an egg wash by beating 2 eggs. In a separate bowl, mix together panko and cracker crumbs. Prepare flour in a third.

Once arancini balls are set, roll in flour, then egg, then panko mix. Place on a plate until ready to fry.

In a dutch oven or cast iron skillet, add vegetable oil approximately 2 inches deep; heat to 350° over medium heat. Add coated arancini balls to the hot oil and fry, turning as needed, until all sides are golden brown; approximately 3-4 minutes. Remove with a slotted spoon and place on a paper towel.

Serve warm, with a sprinkle of parsley or parmesan cheese as desired.