- Prep time:
- 15-20 minutes
- Cook time:
- 5-6 minutes
- Serves 8
2 out of 5
- 2 cups saffron risotto (cooled)
- 1 egg
- 2 cups breadcrumbs
- ¼ cup Mozzarella, diced to ¼-inch cubes
- 4 cups canola oil
Preheat oil over medium heat to 365°F.
Mix the risotto, egg and ¼ cup breadcrumbs in a large bowl. Form into golfball-sized rounds and press 1 cube Mozzarella into the middle of the ball. Roll each ball in breadcrumbs and fry in hot oil until golden brown.
Serve with your favorite aioli.
Techniques used in this recipe:
dredgedredge: to coat food with a dry ingredient such as flour or bread crumbs. deep-frydeep-fry: a cooking method in which foods are cooked by immersion in hot fat; deep-fried foods are often coated with bread crumbs or batter before being cooked. coatcoat: to sprinkle food with, or dip it into, egg, flour, chocolate, sauce, etc.