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  • Fried Risotto Balls

    5 votes
    Fried Risotto Balls
    Cook: 4 min Servings: 1
    by debbie
    2 recipes
    >
    Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.

    Ingredients

    • 8 cups vegetable oil - for frying
    • 6 cups risotto - cooked, spread on a baking
    • -sheet, chilled
    • 24 (1/4 pound) mozzarella - cut into ½ cubes
    • 2 cups flour
    • 4 eggs, beaten
    • 2 cups bread crumbs - fine

    Directions

    1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.)
    2. In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature).
    3. Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.
    4. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
    5. The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.

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    Reviews

    • Frank Fariello
      Frank Fariello
      What a great way to use leftover risotto! Although around our house there are many leftovers... ;)
      • sally
        sally
        Yum yum thanks are great !!!

        Comments

        • Mario Pellegrini
          Mario Pellegrini
          Prova ad aggiungere un poco di bolognese insieme alla mozzarella.

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