Risotto balls

Recipe from: 12 April 2010
Risotto balls

Ingredients 5
Servings 6
Time 20 mins

Ingredients

  • 500
    g
    Risotto, cooled
  • 1
    cup
    Flour
  • 3
    Eggs, beaten
  • 2
    cup
    Breadcrumbs seasoned with salt
  • Oil
 

Method

20 mins
 
Roll the cooled risotto into balls, coat with flour, then egg and finally the breadcrumbs.
Place on a plate and put in the fridge for 20 minutes.
In a wok/pot, heat enough oil to deep fry the Risotto Balls.
When the oil is hot enough, fry the Risotto balls until crisp and golden.
Drain on Kitchen Paper and serve warm with sweet chilli sauce for dipping.

For more recipes from simply delicious click here...
 

Read more on: deep-fry  |  starch
 

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