Guests wont be able to resist this crunchy and gooey hors douevre and will be delighted to find melted cheese at the center of this treat.
Vegetable oil | 8 Cup (128 tbs) | |
Risotto | 6 Cup (96 tbs) | |
Mozarella cheese | 1/4 Pound | |
Flour | 2 Cup (32 tbs) | |
Eggs | 4 | |
Bread crumbs | 2 Cup (32 tbs) |
MAKING
1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of mozzarella.
2. 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.
3. In a large pot or Dutch Oven, heat oil to 360F-370F.
4. 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.
5. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.
SERVING
6. The risotto balls are best if served immediately.
Serving size
Calories 10747Calories from Fat 8126
% Daily Value*
Total Fat 918 g1412.3%
Saturated Fat 125 g625%
Trans Fat 0 g
Cholesterol
Sodium 804 mg33.5%
Total Carbohydrates 548 g182.7%
Dietary Fiber 16 g64%
Sugars 15 g
Protein 90 g180%
Vitamin A % Vitamin C %
Calcium % Iron %
*Based on a 2000 Calorie diet