Risotto Balls
Crispy, golden risotto balls made from leftover risotto, breaded and fried until crunchy outside and creamy inside. A perfect quick snack or appetizer.
- Total time
- 20 min
- Servings
- 4
- Calories
- 320
- Protein
- 8g
Ingredients
- 2 cups cooked risotto
- 1 large egg
- 1 cup breadcrumbs
- ½ cup vegetable oil
- ½ teaspoon salt
Instructions
- 1
Wet your hands and roll the 2 cups cooked risotto into 12 balls, about 1.5 inches each. If the risotto is too sticky, chill it for 10 minutes first.
- 2
Beat the 1 large egg in a shallow bowl. Place the 1 cup breadcrumbs on a plate. Dip each risotto ball into the egg, then roll in breadcrumbs to coat evenly.
- 3
Heat the 0.5 cup vegetable oil in a large skillet over medium-high until a breadcrumb sizzles when dropped in, about 2 minutes. Fry the balls in batches, turning occasionally, until golden brown and crispy all over, about 4-5 minutes per batch.
- 4
Transfer the fried risotto balls to a paper towel-lined plate and sprinkle with the 0.5 teaspoon salt. Serve hot.
Tools you’ll need
- Large skillet
- Mixing bowls
- Plate
- Paper towels
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