- Recipes Home
- Interest Groups
Fried Risotto Balls with Mozzarella Cheese Recipe Video
|Risotto||6 Cup (96 tbs), cooked, chilled (spread on a baking sheet)|
|Vegetable oil||8 Cup (128 tbs) (For frying)|
|Mozzarella cheese||1⁄4 Pound, cut into 1/2 inchcubes|
|Flour||2 Cup (32 tbs)|
|Eggs||4 Medium, beaten|
|Breadcrumbs||2 Cup (32 tbs)|
Calories 2683 Calories from Fat 2029
% Daily Value*
Total Fat 229 g352.5%
Saturated Fat 31.3 g156.4%
Trans Fat 0 g
Cholesterol 104.2 mg
Sodium 196.9 mg8.2%
Total Carbohydrates 137 g45.7%
Dietary Fiber 4.2 g16.7%
Sugars 3.9 g
Protein 22 g44.5%
Vitamin A 4.1% Vitamin C
Calcium 10.5% Iron 13%
*Based on a 2000 Calorie diet
1.Dip your fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of Mozzarella. Make the surface smooth by rolling the ball inside both the palms. Follow the process of making balls with rest of the ingredients to prepare around 32 balls.
2.On a baking sheet lined with waxed paper, place the balls.
3.Cover this with plastic wrap and store in refrigeration until ready to fry.
4.In a large pot or Dutch oven, heat oil to 360ºF-370ºF.
5.Put the flour, eggs and bread crumbs in separate bowls.
6.For each risotto ball, roll in flour and shake off the excess flour.
7.Now dip in egg, let excess drip off and lastly roll in bread crumbs.
8.Transfer to a baking sheet lined with waxed paper.
9.Using a metal slotted spoon or skimmer, lower six balls into the oil to fry for 3-4 mins until golden brown. Transfer the fried balls to a paper towel to drain. Repeat this until all the balls are fried.
12.Serve immediately with white sauce.
Step 1-3 may be prepared a day in advance.
Use a deep fat or candy thermometer to gauge the temperature of the oil.
The balls which are fried may be held in a 250ºF oven while the remaining balls are fried.