Ingredients
The following ingredients have 4 Servings
- 2 C leftover risotto (cooled)
- 1/4 C shredded parmesan cheese
- 1/4 C shredded mozzarella cheese
- 1 egg
- 1 1/2 C panko style breadcrumbs, seasoned
- vegetable or canola oil for frying
Instruction
- In a bowl, stir together leftover risotto, cheeses, egg, 1/2 C breadcrumbs and a pinch of salt and pepper.
- Place remaining cup of seasoned crumbs in a shallow bowl or plate.
- Roll about 2 T risotto mixture into a ball. Roll the ball around in the breadcrumbs to coat.Repeat with remaining risotto mixture.
- Pour enough oil in a saucepan to reach about 2 inches. Place over medium/high heat. Once oil is heated to about 375 degrees, place 2-3 coated balls into oil. Be sure not to overcrowd. Cook about 3-4 minutes, turning as needed to brown all sides.
- After balls are completely browned, remove from oil with a slotted spoon and place on paper towel lined plate to remove excess oil. If desired, sprinkle with salt and/or additional parmesan cheese.