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Risotto balls

Recipe from: 12 April 2010
Risotto balls

Ingredients 5
Servings 6
Time 20 mins


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


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.

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Read more on: deep-fry  |  starch

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