Ingredients
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1 1/2 cups risotto
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2/3 cup plain flour
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3 ounces mozzarella, all water removed, cut into 1/3 inch pieces
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1 cup water
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about 2 cups dried breadcrumbs
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frying
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4 cups vegetable oil
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sea salt
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optional
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2 tablespoons of parmesan cheese, for sprinkle
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garnish of 4-5 leaves basil
Directions
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1
Done
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In a small bowl, whisk the eggs then add the flour and 1 cup water. Make sure there are no lumps. |
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2
Done
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Let the batter sit for 20 minutes. |
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3
Done
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Place breadcrumbs in a shallow bowl. |
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4
Done
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Take about 1/4 cup of risotto in your hand, place a piece of mozzarella in center and encase the risotto around the cheese. Form into a round shape and place on a baking sheet or plate. Continue until finished. |
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5
Done
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In a heavy bottom saucepan over medium heat, pour vegetable oil until comes up about 3 inches. Heat to 350F. You want the rice ball to float on top, not sink to the bottom. That is how you know the oil is ready. You will adjust heat as you go along unless using a fryer which monitors the heat. |
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6
Done
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Line a plate with paper towels. Fry the risotto balls in batches, not too many in the pan, until a golden brown. |
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7
Done
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Use a tong or slotted spoon to remove and place on paper towels. Sprinkle with salt. |
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8
Done
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to serveThese are best served hot but can be served at room temperature. You can even sprinkle a bit of parmesan cheese if you would like, and add leaves of basil to make more festive on plate. |
