Mushroom-And-Mozzarella Fritters Recipe

Name: Mushroom-And-Mozzarella Fritters
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 qt. reduced-sodium chicken broth; 1 cup chopped leek; 1 small onion, chopped; 6 tablespoons butter, divided; 2 garlic cloves, minced; 1 1/2 cups uncooked Arborio rice; 1/2 cup white wine; 2 teaspoons kosher salt, divided; 1/2 teaspoon black pepper, divided; 2 (8-oz.) packages sliced cremini mushrooms; 1 tablespoon olive oil; 8 ounces fresh mozzarella cheese; 3 green onions, thinly sliced; 1 cup all-purpose flour; 4 large eggs, lightly beaten; 3 cups panko (Japanese breadcrumbs); Vegetable oil

Servings: persons

1 qt. reduced-sodium chicken broth
1 cup chopped leek
1 small onion, chopped
6 tablespoons butter, divided
2 garlic cloves, minced
1 1/2 cups uncooked Arborio rice
1/2 cup white wine
2 teaspoons kosher salt, divided
1/2 teaspoon black pepper, divided
2 (8-oz.) packages sliced cremini mushrooms
1 tablespoon olive oil
8 ounces fresh mozzarella cheese
3 green onions, thinly sliced
1 cup all-purpose flour
4 large eggs, lightly beaten
3 cups panko (Japanese breadcrumbs)
Vegetable oil

1
Bring broth to a simmer in a saucepan. Saute leek and onion in 2 Tbsp. melted butter in a Dutch oven over medium heat 10 minutes. Add garlic and rice; saute 2 minutes. Stir in wine; cook 3 minutes. Add 1 cup hot broth; cook, stirring constantly, until liquid is absorbed. Repeat, adding all of broth, 1 cup at a time. Stir in 2 Tbsp. butter, 1 1/2 tsp. salt, and 1/4 tsp. pepper. Spread on a baking sheet; cool 10 minutes.
2
Saute mushrooms in 2 Tbsp. melted butter and 1 Tbsp. olive oil in a large skillet over medium-high heat 7 minutes. Add salt and pepper to taste. Remove from heat; stir in rice mixture.
3
Cut cheese into 1/2-inch cubes. Shape mixture into 1 1/2-inch balls, pressing 1 cheese cube into each rice ball; reshape. Cover and chill 30 minutes to 24 hours.
4
Stir together flour, 1/2 tsp. salt and 1/4 tsp. pepper. Place eggs in a second bowl; place breadcrumbs in a third bowl. Dredge rice balls in flour mixture; dip in eggs. Roll in crumbs. Chill 10 minutes.
5
Pour oil to a depth of 5 inches into a large Dutch oven; heat over medium-high heat to 350u00b0. Fry fritters, in batches, 3 minutes or until golden; drain on paper towels. Keep warm in a 250u00b0 oven.

1274

kcal

Calories

Fat

156

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 1 qt. reduced-sodium chicken broth, 1 cup chopped leek, 1 small onion, chopped, 6 tablespoons butter, divided, and more.

Yes, Mushroom-And-Mozzarella Fritters falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mushroom-And-Mozzarella Fritters

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