Ingredients

The following ingredients have 3 Servings
  • 3 cups leftover risotto
  • 1/2 cup frozen corn (thawed)
  • 1/2 cup shredded cheddar cheese
  • 1/2 cup panko bread crumbs
  • 2 eggs
  • 1/2 teaspoon dried thyme
  • salt (to taste)
  • canola oil (for frying)

Instruction

  • Combine and mix risotto, corn, cheese, eggs, thyme, and salt in a large mixing bowl.
  • Prepare a small bowl containing bread crumbs. Form the risotto mixture into about 15 balls with a diameter of 1-2 inches, and roll each ball in the bowl with bread crumbs. Arrange the breaded balls on a baking tray, and refrigerate for 1 hour to harden.
  • Heat a pot about 1/2 inch deep with canola oil to 350 F. Working in batches, fry the risotto balls until golden brown, 3-5 minutes, turning them occasionally. Drain on a paper towel.