Fried Risotto Balls

Number of servings : Prep time: Cooking time: Type of meal : | Hors d’oeuvres | Hors d’oeuvres Special diet

Number of servings :

Prep time:

Cooking time:

Type of meal : | Hors d’oeuvres | Hors d’oeuvres

Special diet :

Ingredients

1/2 recipe risotto with Parmesan, cold
36 1 cm (1/2 inch) cubes mozzarella cheese
2 eggs
180 ml (3/4 cup) milk
60 ml (4 tbsp) flour
250 ml (1 cup) bread crumbs
Oil for frying, as required

Directions

  1. Shape cold risotto into 2.5 cm (1 inch) balls, and bury a cheese cube in the middle of each ball.
  2. In a bowl, beat the eggs with the milk. Flour each risotto ball, dip in the egg mixture and coat with bread crumbs.
  3. Dip in the egg mixture again and once again coat with crumbs.
  4. Refrigerate at least 2 hours.
  5. Preheat oven to 150°C / 250°F.
  6. In a deep heavy pot, heat the oil to 180°C / 350°F.
  7. Fry the balls 12 at a time until golden. Drain on paper towels and keep warm
  8. in the oven.
  9. Serve hot.

Nutritional information:

Imported on 2011-01-20 20:26:46 — Original ID:2412

Fried Risotto Balls
Fried Risotto Balls