Ingredients
1 Pumpkin and mozzarella risotto
cooled
2 eggs
2 cups breadcrumbs
3 cups vegetable oil
Equipment
- 1 large mixing bowl
- 1 large plate
- 1 another plate
- 1 large, heavy-based saucepan
- 1 paper towels
Instructions
- In a large mixing bowl, mix together the risotto, eggs, and 1 cup of the breadcrumbs.
- Roll the mixture into small balls around 3cm in diameter. Place the balls onto a large plate and set aside.
- Place the other cup of breadcrumbs onto another plate.
- Heat the oil in a large, heavy-based saucepan to medium heat you will know when the oil is ready when you drop a breadcrumb into the oil and it starts frying.
- Roll each ball in the breadcrumbs then fry for about 1 minute on each side or until golden.
- Remove the balls from the oil onto a plate lined with paper towels to drain.
- Serve immediately with a green salad.
Notes
Tip
You can serve this with a dipping sauce made from a tomato pasta sauce.
Tip
Some risotto ball (also called Arancini) recipes stuff the centre of the ball with more cheese but I think these are really delicious as is. There is a lot of cheese in the risotto recipe to begin with.
Tip
These make a really special entre for a dinner party as well.
Tip
Make sure the oil doesnt get too hot when you are frying as it will start to burn the breadcrumbs on the outside.
