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These are a crowd pleaser and look nice served on a footed platter (above) or individually at the table as pictured below.

2 cups risotto-cold
1 egg
1/2-3/4 cup gluten free breadcrumbs
3 cups oil for frying
salt

Put breadcrumbs in a pie plate and set aside.  In a mixing bowl thoroughly combine cold risotto and egg. Shape risotto mixture into 1 1/2- 2 inch balls, roll in breadcrumbs and set on a sheet pan.  Heat oil to a sizzle (use a drop of water to test) in a medium sauce pan and sauté in batches of 4-6.  Don’t crowd them as too many will lower the temperature of the oil and they need to be turned half way through.  If they brown too quickly turn the heat down a bit.  Remove from the oil when golden in color. Cooked risotto balls can be placed on a plate with paper towel so that any excess oil can be absorbed, salt while still warm.

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2 Comments on Risotto Balls

  1. Rachel Keene
    January 21, 2016 at 11:12 pm (2 years ago)

    Thanks for posting this recipe. They are SO good. I will have to give them a try.

    Reply
    • Sandra
      January 22, 2016 at 2:20 pm (2 years ago)

      You’re welcome Rachel! Enjoy!

      Reply

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