What is it about the cool weather that makes you crave all the comfort foods? With the temperature dropping we have been eating a lot of risotto. Usually we have so much left over and I don’t know what to do with it. So I was thinking why not fry it?
I used our favorite classic parmesan risotto and made a light crispy crust. Serve with your favorite marinara and extra cheese!
Best part is stuffing them with fresh mozzarella. You end up with a yummy bite reminiscent of mozzarella sticks.
Even picky eaters with love these!
2 cups of risotto chilled
1 ball of fresh mozzarella
1 cup of all purpose flour
1 cup of panko or bread crumbs
1 tsp garlic powder
1 tsp Italian seasoning
3 eggs beaten
2 cups of marinara sauce
Canola oil for frying
Fresh Parmesan and parsley for topping
Roll risotto into even sized balls
Cut mozzarella into bite size pieces and place inside each risotto ball
Just make sure the cheese is covered
Heat oil to 350 degrees
Season flour with garlic and Italian seasoning
Roll each ball into the flour, dip into eggs and cover with panko
Fry until golden
They will start to float when they are heated through
Season with salt and pepper
Serve with marinara Parmesan and parsley