Ingredients

The following ingredients have 14 Servings
  • 2 - 2 1/2 cups leftover risotto
  • 1 cup plain panko breadcrumbs
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon garlic powder
  • Thrive Algae Oil for frying
  • Vegan Mozzarella (at room temperature)
  • Serve with Arrabbiata Sauce and garnish with parsley

Instruction

  • Set up a breading and stuffing station - one bowl for the panko breadcrumbs, and one bowl for the mozzarella. Crush the panko breadcrumbs a bit in their bowl so they are more crumb texture.
  • Heat up a pan with the oil, you want it to come at least 1 inch up the side of the pan or more. That way you can fry them like I did (turning them over), or even deep fry them.
  • While oil is heating up (or you can do this before), roll the risotto into golf size balls, which is about two tablespoons. Flatten one tablespoon into your palm, then spoon or pull about a teaspoon of vegan mozzarella into the centre. Add the other tablespoon on top and then roll into a tight rice ball, squeezing slightly. It should not fall apart easily, if it does see notes below. 
  • Roll that ball into the panko breadcrumbs to cover completely, or place it in the bowl then cover it with more breadcrumbs by sprinkle it over it, turning it.
  • Test the oil to see if it’s hot enough (a sprinkle of panko breadcrumbs should sizzle and float). Drop one risotto ball into the oil with a tongs or a spider. Allow to cook about 5 minutes on one side, then flip and cook for about 2-3 minutes on the other side. The balls should be golden brown. Remove and set on a plate lined with a paper towel.
  • Only make as many balls as you’re going to eat, but the entire recipe makes about 12-15 fried risotto balls. Serve with parsley and Arrabbiata sauce. Enjoy!