Anancini, Green Onion and Fontina

Anancini, Green Onion and Fontina

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  • Prep Time


  • Total Time


  • Servings



  • Vegetable oil for frying

  • 1

    large egg

  • ½

    batch Parmesan Risotto (see recipe)chilled until cold

  • 2

    green onions, very thinly sliced (white and green parts)

  • 3

    ounces fontina cheese

  • ½

    cup plain dried bread crumbs


1. Pour oil into a large heavy pot to a depth of about 3 inches. Heat to 350 degrees using a deep-fry thermometer. 2. In a glass measuring cup, beat egg, pour half into a large bowl. Add chilled risotto and green onions to egg in large bowl, stir until combined. 3. Cut fontina into 1/2" cubes. With wet hands, form 2 tablespoons risotto mixture into a ball and make a well in the center with your thumb. Put a cube of fontina in the well and push risotto mixture around it to form a ball. Set balls on a baking sheet and repeat with remaining risotto and fontina. 4. Put bread crumbs in a shallow dish. Roll balls in crumbs; return to baking sheet. Line another baking sheet with paper towels. 5. Fry a ball as a test: cook, turning until golden all over, 2 to 4 minutes, Drain on lined baking sheet; cut open to see if cheese is melted. If it hasn't, raise temperature a little or cook a little longer. Fry balls in batches of 5 or 6, turning until golden, 2 to 4 minutes per batch, transfer to lined baked sheets. Season with salt. Serve immediately, or keep warm in a 200 degree oven up to 30 minutes.


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