Fried Risotto Balls
Guests wont be able to resist these crunchy and gooey hors doeuvres and will be delighted to find melted cheese at the center of this treat.
Ingredients
| Risotto | 6 Cup (96 tbs) , cooked, spread on a baking sheet and chilled | |
| Vegetable oil | 8 Cup (128 tbs) (For deep frying) | |
| Mozzarella cheese | 1/4 Pound , cut into 1/2 inch cubes | |
| Flour | 2 Cup (32 tbs) | |
| Eggs | 4 , beaten | |
| Bread crumbs | 2 Cup (32 tbs) |
Directions
GETTING READY
1. Line a baking sheet with parchment paper.
MAKING
2. Dip fingers in water and take about 2 tablespoons chilled risotto, shape it into a 1 1/2" ball around a cube of Mozzarella. Roll it between your palms to give a smooth finish. Repeat the process to form about 32 even sized balls. Place them on the prepared baking sheet and cover with a plastic wrap. Refrigerate until ready to fry.
3. In a large pot or Dutch oven, heat oil to 360F-370F.
4. In separate bowls, put flour, eggs and bread crumbs,roll each risotto ball in flour and shake off the excess dip in egg and let excess drip off roll in bread crumbs transfer to a baking sheet lined with waxed paper.
5. Using a metal slotted spoon, fry the risotto balls in batches until golden brown. Transfer to a paper towel to drain. Repeat until all the balls are fried.
SERVING
6. Serve immediately.
Recipe Summary
Nutrition Facts
Serving size
Calories 624Calories from Fat 187
% Daily Value*
Total Fat 21 g32.3%
Saturated Fat 3 g15%
Trans Fat 0 g
Cholesterol
Sodium 134 mg5.58%
Total Carbohydrates 91 g30.3%
Dietary Fiber 2 g8%
Sugars 2 g
Protein 15 g30%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet
