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 360ºF-370ºF.
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
