This dish could be served as an entree or main dish.
Prep Time15 minutesmins
Cook Time15 minutesmins
Pre-frying rest time30 minutesmins
Total Time30 minutesmins
Servings: 4people
Author: ceefade
Ingredients
2cupsPre-cooked/leftover Risotto(best if cold)
Mozzarella Cheese cubes
1cupAll-Purpose Flour
1/2cupPlain Breadcrumbs
1/2Panko Breadcrumbs
1large Egg
Oil for frying
Salt, Pepper & Paprika for Seasoning
Instructions
Prepare your breading station. Lay out your risotto, cheese, egg, flour and breadcrumbs. Combine the plain and panko breadcrumbs in a bowl, and season with paprika, salt and black pepper.
Wet your palms. Wet palms would keep the risotto from sticking to your palms.
Stuff the Risotto balls. Using a spoon or ice-cream scoop, take a scoop of risotto and place on your palm. Place one cheese cube in the center and fold their risotto round the cheese, forming a ball by rolling the balls between both palms. See video for demonstration.
Make your egg wash by thoroughly beating the egg. Dip the risotto ball in the egg wash, making sure to cover the entire ball.
Dip or roll the risotto ball in flour to lightly cover the entire ball with flour.
Coat the ball in the breadcrumb mix, at the same time forming and shaping the the ball into a nice round ball.
Rest the balls. Place the breaded balls in a refrigerator and allow to rest for at least 30 minutes. This allows the breading set so the balls maintain their shape during frying. (You can make a large batch and freeze to fry when you need to).
Fry your balls. Heat up your oil to about 350 F in a deep fryer or frying pan. Deep fry your balls for 2-3 minutes or until golden brown.
Serve and Enjoy! Serve your balls over some delicious tomato sauce, but you can still enjoy them without the sauce. Enjoy!!