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Pumpkin Risotto Balls

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 16 balls
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked pumpkin risotto chilled
  • 4 oz mozzarella cut into small cubes
  • 2 eggs beaten
  • 1 cup breadcrumbs
  • 1/2 cup flour
  • 2 cups vegetable oil for frying
  • 1/2 tsp salt

Method
 

  1. Scoop about 2 tablespoons of chilled risotto and flatten in your palm.
  2. Press a mozzarella cube into the center and roll the risotto into a ball around it.
  3. Roll each ball in flour, then egg, then breadcrumbs.
  4. Heat the oil in a deep pan to 350F.
  5. Fry the balls in batches for 3 to 4 minutes until deep golden, turning as needed.
  6. Drain on paper towels and sprinkle with salt while hot.

Notes

Chilled risotto is non-negotiable here or the balls will fall apart.