Most of the work can be done a day in advance. For over-the-top cheesiness, serve with a cheese sauce for dipping. For additional flavor, start with a flavored risotto such as mushroom. This is an excellent hors d’oeuvre to serve half-way through the party to bring new interest to the food.
- 8 cups vegetable oil - for frying
- 6 cups risotto - cooked, spread on a baking
- -sheet, chilled
- 24 (1/4 pound) mozzarella - cut into Â½ cubes
- 2 cups flour
- 4 eggs, beaten
- 2 cups bread crumbs - fine
- Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2â³) 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 360Â°F-370Â°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 250Â°F oven while the remaining balls are fried.
|Amount Per Recipe||%DV|
|Recipe Size 5107g|
|Calories from Fat 21042||82%|
|Total Fat 2383.66g||2980%|
|Saturated Fat 495.91g||1984%|
|Trans Fat 45.0g|
|Total Carbs 407.21g||109%|
|Dietary Fiber 16.5g||55%|