Ingredients
- 2 cups risotto, chilled
- 2 ounces cheese, cubed 1/2"
- 1 cup all-purpose flour
- salt and pepper
- 2 large eggs, lightly beaten
- Tabasco (optional)
- 1 1/2 cups Panko bread crumbs
- 1 tsp Italian seasoning
- 2 TBSP fresh parsley, chopped
- vegetable oil, for deep frying
Preparation
Step 1
I used my deep fryer to make these, but if you're going to make them on the stove, use a heavy pan and heat about 3" of oil to 350 degrees. Set up a work station with three separate shallow containers. In the first container place the flour and season with salt and pepper. In the second container, whisk the eggs with a few drops of Tabasco (if using.) In the third container, place the Panko and season with Italian seasoning and parsley. Prepare a baking sheet with waxed paper. This is where you'll place your prepared risotto balls before deep frying them. Prepare another baking sheet with paper towels. This is where you'll place your deep fried risotto balls to drain. Take about a heaping tablespoon of risotto and form it into a ball, about 1 1/2". Make a small hole in the ball and insert the block of cheese. Reform the ball so the cheese is covered. Dredge each ball in the flour then into the egg then into the Panko crumbs. Drop into the heated oil and fry until brown and heated through, about 4 minutes, turning the balls halfway through frying. Drain on paper towel.