Fried Risotto Balls Recipe

1. 1

   Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2a3) ball around a cube of mozzarella.

2. 2

   Roll in palm of hands to make a smooth ball.

3. 3

   Place ball on a baking sheet lined with waxed paper.

4. 4

   Repeat until you have formed 32 balls.

5. 5

   Cover with plastic wrap and store in refrigeration until ready to fry.

6. 6

   (The recipe may be prepared a day in advance to this point.)

7. 7

   In a large pot or Dutch Oven, heat oil to 360A degrees F-370A degrees F. (Use a deep fat or candy thermometer to gauge the temperature).

8. 8

   Put flour, eggs and bread crumbs in separate bowls.

9. 9

   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.

10. 10

    Using a metal slotted spoon or skimmer, lower six balls into the oil.

11. 11

    Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six.

12. 12

    Transfer to a paper towel to drain.

13. 13

    Repeat until all the balls are fried.

14. 14

    The risotto balls are best if served immediately.

15. 15

    They may be held in a 250A degrees F oven while the remaining balls are fried.

No additional tips available.