Ingredients Jump to Instructions ↓

  1. 8 cups vegetable oil - for frying

  2. 6 cups risotto - cooked, spread on a baking -sheet, chilled

  3. 24 (1/4 pound) mozzarella - cut into 1/2 cubes 2 cups flour

  4. 4 eggs , beaten

  5. 2 cups bread crumbs - fine

Instructions Jump to Ingredients ↑

  1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2″) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigeration until ready to fry. (The recipe may be prepared a day in advance to this point.) In a large pot or Dutch Oven, heat oil to 360°F-370°F. (Use a deep fat or candy thermometer to gauge the temperature). Put flour, eggs and bread crumbs in separate bowls. For each risotto ball: roll in flour and shake off excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper. Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried. The risotto balls are best if served immediately. They may be held in a 250°F oven while the remaining balls are fried.


Send feedback