Fried Risotto Balls Recipe Video
Guests won’t be able to resist this crunchy and gooey hors d’ouevre and will be delighted to find melted cheese at the center of this treat.
Summary
Preparation Time10 MinCooking Time10 Min
Ready In20 MinDifficulty LevelVery Easy
Health IndexAverageServings2
Interest GroupParty
Ingredients
| Vegetable oil | 8 Cup (128 tbs) | |
| Risotto | 6 Cup (96 tbs) | |
| Mozarella cheese | 1⁄4 Pound | |
| Flour | 2 Cup (32 tbs) | |
| Eggs | 4 | |
| Bread crumbs | 2 Cup (32 tbs) |
Directions
MAKING
1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of mozzarella.
2. 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.
3. In a large pot or Dutch Oven, heat oil to 360F-370F.
4. 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.
5. 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.
SERVING
6. The risotto balls are best if served immediately.
1. Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2") ball around a cube of mozzarella.
2. 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.
3. In a large pot or Dutch Oven, heat oil to 360F-370F.
4. 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.
5. 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.
SERVING
6. The risotto balls are best if served immediately.
Editors Review
Take a look at this Fried Risotto Balls recipe, a classic street style snack item. Watch the video to see how the chef combines risotto, with few basic ingredients to make a scrumptious snack. This is a perfect snack item to serve half-way through the party and impress your guest, with your culinary skills!Chef
