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Anancini, Green Onion and Fontina


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  • Vegetable oil for frying
  • 1 large egg
  • 1/2 batch Parmesan Risotto (see recipe)chilled until cold
  • 2 green onions, very thinly sliced (white and green parts)
  • 3 ounces fontina cheese
  • 1/2 cup plain dried bread crumbs


Preparation time 75mins
Cooking time 75mins


Step 1

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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