Fried Risotto Balls

A mouthwatering pupu perfect for get togethers

Ingredients:

• 8 c (Cup) vegetable oil, for frying
• 6 c (Cup) risotto, cooked, spread on a baking sheet, chilled
• 24 (Unit) mozzarella, cut into 1/2 cubes (1/4 pound)
• 2 c (Cup) flour
• 4 (Unit) eggs, beaten
• 2 c (Cup) bread crumbs, fine

Instructions:

Dip fingers in water and shape 2 rounded tablespoons chilled risotto into a (1 1/2 inch) ball around a cube of mozzarella. Roll in palm of hands to make a smooth ball. Place ball on a baking sheet lined with waxed paper. Repeat until you have formed 32 balls. Cover with plastic wrap and store in refrigerator until ready to fry. (The recipe may be prepared a day in advance to

this point.)

In a large pot or Dutch oven, heat oil to 360°F to 370°F. Use adeep fat or candy thermometer to gauge the temperature.

Put our, eggs and bread crumbs in separate bowls. For each risotto ball: Roll in our and shake o excess; dip in egg and let excess drip off; roll in bread crumbs; transfer to a baking sheet lined with waxed paper.

Using a metal slotted spoon or skimmer, lower six balls into the oil. Fry until golden brown, approximately 3 to 3 1/2 minutes per batch of six. Transfer to a paper towel to drain. Repeat until all the balls are fried.

Notes:

The risotto balls are best if served immediately. They may beheld in a 250°F oven while the remaining balls are fried.

Preptime: 30

Source: Food Channel

Cooktime: 20 minutes

Ready time: 1 hour