Fried Risotto Balls
A mouthwatering pupu perfect for get togethers
Ingredients:
- 8 c (Cup) vegetable oil, for frying
- 6 c (Cup) risotto, cooked, spread on a baking sheet, chilled
- 24 (Unit) mozzarella, cut into 1/2 cubes (1/4 pound)
- 2 c (Cup) flour
- 4 (Unit) eggs, beaten
- 2 c (Cup) bread crumbs, fine
Instructions:
Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2 inch) 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 refrigerator 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 to 370°F. Use adeep fat or candy thermometer to gauge the temperature.
Put our, eggs and bread crumbs in separate bowls. For each risotto ball: Roll in our and shake o 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.
Notes:
The risotto balls are best if served immediately. They may beheld in a 250°F oven while the remaining balls are fried.
Preptime: 30
Source: Food Channel
Cooktime: 20 minutes
Ready time: 1 hour
