A quick way to use up leftover risotto.
Ingredients
- 4 cups Sun Rice risotto rice cold cooked
- 1 cup plain flour
- 2 eggs lightly beaten
- 2 cups dried breadcrumbs
- 4 cups vegetable oil for frying
Method
-
Step 1Heat oil in deep fryer or saucepan to moderate heat.
-
Step 2Shape 1-2 tablespoons of risotto into balls or patties.
-
Step 3Roll balls in flour, shaking off excess.
-
Step 4Dip in egg, then breadcrumbs.
-
Step 5Deep fry until golden, approximately 2-3 minutes.
-
Step 6Drain and serve immediately with sauce (optional).
Recipe Notes
This recipe is best suited to SunRice Arborio Mediterranean Rice.
Rice balls can be prepared early and cooked just before serving.
For variations, place a small cube of cheese in the centre of each ball before cooking, or add sesame seeds to breadcrumbs for a different flavour.
If you like the sound of this recipe, you might also like these Porcupine Balls.
Recipe Reviews (3)
JOIN THE CONVERSATION
Log in Register