Ingredients

The following ingredients have 4 Servings
  • 3 cups leftover risotto
  • 1 cup fresh mozzarella cheese, cut into 1/4-inch cubes (as needed)
  • vegetable oil, for frying
  • 1-2 cups flour, for dredging
  • 2 large eggs, beaten
  • 1 1/2 cups parmesan cheese grated
  • 2 cups seasoned breadcrumbs
  • tomato sauce for dipping

Instruction

  • Heat oil in your skillet until it shimmers or a drop of water flicked in it dances. The oil should be about an inch deep. Roll the leftover risotto mixture into balls about 2 inches in diameter. Place a mozzarella cube inside each ball. Squeeze risotto mixture all around the mozzarella cheese. You need to seal the cheese inside each ball. On your work surface set up three bowls. Place flour with some salt and pepper in one bowl. Two eggs that are beaten in another and the grated cheese and breadcrumbs in the last bowl. Coat each risotto ball in the flour, then egg and finally breadcrumb mixture. Press coating in to each ball to help it stick.
  • Fry the prepared balls in batches until deep golden and hot all the way through. A few minutes per side and golden brown. Drain on paper towel and serve warm with tomato sauce. Enjoy!