Fried Risotto Balls Recipe by debbie

By Stina

Ingredients

• 8 cupsvegetable oil - for frying
• 6 cupsrisotto - cooked, spread on a baking
• -sheet, chilled
• 24 (1/4 pound)mozzarella - cut into ½ cubes
• 2 cupsflour
• 4eggs, beaten
• 2 cupsbread crumbs - fine

Details

Servings 1
Cooking time 4mins
Adapted from cookeatshare.com

Preparation

Step 1

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.

4 eggs, beaten

Directions

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.)

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).

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.