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30 minPrep🔥
15 minCook🍽️
4Serves📊
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Ingredients
- 400g cold leftover risotto (or freshly cooked and chilled)
- 100g mozzarella, cubed
- 1 cup flour
- 2 eggs, beaten
- 2 cups breadcrumbs
- Oil for frying
Instructions
- Take a spoon of risotto, press a cube of mozzarella into the middle and seal into a ball.
- Roll each in flour, then egg, then breadcrumbs.
- Chill 15 minutes.
- Fry in 175C oil until deep golden and crisp.
- Drain on paper.
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Tara’s tips
- Cold risotto shapes much more easily than warm.
- Don't overcrowd the oil or they soak up fat.
Serving suggestions
- Serve hot with marinara sauce.
Storage & reheating
Best fresh; freeze breaded and fry from frozen.
Nutrition
Nutrition information is not yet available for this recipe. Values vary with portion size and exact ingredients — we will add verified figures here soon.
Frequently asked questions
Make from scratch?
Cook a simple risotto, chill it spread out flat, then shape.
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