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Risotto Fritters (great For Leftover Risotto!!)

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Method

First add a beaten egg to the leftover risotto to help it hold together. I also added some more fresh grated Parmesan to make them extra cheesey.

I decided to stuff the fritters with a cube of Mozzarella cheese (I would rather have used fresh Mozzarella but I didn’t have any on hand).

With about two tablespoons of risotto flattened in the palm of your hand, press a cheese cube in the middle and roll the risotto into a ball around it. Make all the balls first before moving on.

To bread the fritters, roll them first in flour until completely coated and tap off any excess flour. Dip and roll the floured fritters in a beaten egg until coated, and then roll them in bread crumbs and place on a platter until all are finished.

Once all are done, you can reroll them each in the bread crumbs to ensure good coverage.

Heat about 1/8 inch of olive oil over medium-high heat until hot but not smoking.

Sauté fritters, turning as necessary until all sides are golden brown and set on paper towels to drain. The rice should be heated through and the cheese inside should be melted.

We ate them as is, but you could serve them on a plate drizzled with balsamic reduction and olive oil, or perhaps with a simple aioli.

Tips

If you want to cheese it up some more then add some parmasan cheese to the breadcrumbs!!

Comments Add your comment

I shall be trying this one for tea tonight. Thanks for the inspiration.We had family round yesterday and I made three different sorts of risotto. There didn't seem much when I had the three pans on the go.....but there's some left.

by Elaine on Mon Aug 16 2010 reply to this comment